Cucumber and Melon Salad with Chile and Honey
Serves
Ingredients- 4 servings
- ¼ cup raw pistachios
- ½ jalapeño or Fresno chile, thinly sliced (optional)
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Kosher salt, freshly ground pepper
- 1 English hothouse cucumber, halved crosswise and lengthwise with seeds removed
- ¼ medium ripe honeydew melon or cantaloupe with rind removed
- 5 ounces ricotta salata (salted dry ricotta) or feta cheese
- ½ cup basil leaves
Instructions
- Toast the pistachios in a sauté pan at medium heat for 2-4 minutes or until golden brown, constantly tossing them to avoid burning them. Set aside to cool down.
- Coarsely chop 2 tablespoons of pistachios. Leave the remaining nuts whole and set aside.
- Combine the chopped pistachios, chile pepper, vinegar, and honey in a bowl. Slowly add oil while constantly whisking until the dressing is fully combined. Add salt and pepper to taste.
- Thinly slice the cucumber and honeydew with a mandoline or use a potato peeler. Add to a large bowl, along with the shaved cheese, basil, and pistachios.
- Drizzle the dressing over all, and season with salt and pepper. Gently toss until everything is coated.
