Slice the ripe cantaloupe in half, remove the seeds, and cube the flesh into bite-sized pieces. Cube the honeydew melon similarly and set aside in a large mixing bowl.

Wash a cucumber, cut off the ends, slice it in half lengthwise, and create half-moon pieces. Toss this into the bowl with your melon cubes.

Rinse fresh mint leaves, pat them dry, and finely chop them. Add the chopped mint to the bowl and mix gently.

Squeeze fresh lime juice over the salad, aiming for about two tablespoons. Stir gently to coat all pieces.

Sprinkle a pinch of salt over the salad, and add chili flakes if desired. Toss gently to combine.

Crumble feta cheese over the top if using, and fold it in carefully.

Cover with plastic wrap and chill in the refrigerator for about 30 minutes before serving.