Green Melon, Cubanelle Peppers and Ricotta Salata
A refreshing summer salad featuring sweet honeydew melon, crisp Cubanelle peppers, and salty ricotta salata, finished with fresh basil and premium olive oil. Perfect as a light appetizer or side dish.
Ingredients
- •½ whole honeydew melon
- •2 whole cubanelle or banana peppers
- •2 teaspoon flaky coarse sea salt
- •1 cup basil leaves
- •¼ pound ricotta salata cheese
- •2 tablespoon extra-virgin olive oil
Cooking Instructions
- 1.
Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.
10 min
- 2.
On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.
5 min
