Cantaloupe with Sugar Snap Peas and Ricotta Salata
A refreshing summer salad combining sweet cantaloupe with crisp sugar snap peas and salty ricotta salata, brightened with fresh tarragon and finished with olive oil, lemon, and Aleppo pepper.
4 servings
15 min
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Ingredients
- •½ whole cantaloupe
- •8 oz sugar snap peas
- •8 oz ricotta salata
- •3 Tbsp tarragon leaves
- •2 Tbsp extra-virgin olive oil
- •1 whole lemon
- •1 tsp flaky sea salt
- •1 tsp Aleppo-style pepper
Cooking Instructions
- 1.
Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
10 min
- 2.
Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.
5 min
