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Cucumber and Melon Salad
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
  • Kosher salt, freshly ground pepper
  • 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
  • ¼ medium ripe honeydew melon or cantaloupe, rind removed
  • 5 oz. ricotta salata (salted dry ricotta) or feta
  • ½ cup basil leaves
Steps
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