Cucumber and Melon Salad with Chile and Honey

Ingredients

• ¼ cup raw pistachios

• ½ jalapeño or Fresno chile, thinly sliced

• 2 Tbsp white wine vinegar

• 1 tsp honey

• 3 Tbsp extra-virgin olive oil

• Salt and freshly ground pepper, to taste

• 1 cucumber, halved crosswise, then halved lengthwise

• ¼ medium ripe honeydew melon or cantaloupe, rind removed

• 5 oz. ricotta salata (salted dry ricotta) or feta

• ½ cup basil leaves

Directions

1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool. Finely chop 2 Tbsp. pistachios, leaving the remaining nuts whole; set aside.

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.

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.

Recipe and image adapted from: https://www.bonappetit.com/recipe/cucumber-and-melon-salad-with-chile-and-honey