Halve the four different melons (store the remaining half melons in the fridge to snack on later).

Scoop out the melon with a melon baller.

Add the pistachios and fresh mint to a mini food processor and blend until you have a coarse crumb.

Top with feta and crumble the cheese with your fingers or a fork.

Spread half of the nut and cheese mixture onto a platter.

Top with the melon balls and then add the remaining pistachio and feta crumble.

Squeeze the lemon into a glass or small bowl. Add honey and mix the dressing well.

Pour the dressing on top of the salad.

Garnish with fresh mint.

Serve.