Green Melon, Cubanelle Peppers and Ricotta Salata

Green Melon, Cubanelle Peppers and Ricotta Salata

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Description

This salad of melon, sweet pepper, salty cheese and earthy basil recalls the watermelon salad that we all love so much, but its elegant components make it more refined. Salt is key to marrying the flavors, so be generous, tasting as you go. Be liberal, too, with a very good extra-virgin olive oil—it is very much a part of this salad.

Ingredients

1/2 honeydew melon
2 small to medium cubanelle or banana peppers
Flaky coarse sea salt
1 cup loosely packed basil leaves, large ones torn
1/4 pound ricotta salata cheese, thinly sliced
Very good extra-virgin olive oil for drizzling

Directions

  1. Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.
  2. On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.

Tags

    Cheese Dairy Fruit Pepper Appetizer Side Vegetarian Dinner Lunch Melon Honeydew Summer
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