Cucumber and Melon Salad with Chile and Honey


  • 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
  1. 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. 
  2. Coarsely chop 2 tablespoons of pistachios. Leave the remaining nuts whole and set aside.
  3. 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. 
  4. 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.
  5. Drizzle the dressing over all, and season with salt and pepper. Gently toss until everything is coated.

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