Cucumber and Melon Salad with Chile and Honey
A refreshing summer salad combining crisp cucumber and sweet melon with spicy chile, crunchy pistachios, and salty ricotta salata, all dressed in a honey-chile vinaigrette. Perfect balance of sweet, spicy, and savory flavors.
Ingredients
- •¼ cup raw pistachios
- •½ whole jalapeño or Fresno chile
- •2 Tbsp white wine vinegar
- •1 tsp honey
- •3 Tbsp extra-virgin olive oil
- •to taste Kosher salt and pepper
- •1 whole English hothouse cucumber
- •¼ whole honeydew melon or cantaloupe
- •5 oz ricotta salata or feta
- •½ cup basil leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
9 min
- 2.
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
5 min
- 3.
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
10 min
