Cucumber and Melon Salad with Chile and Honey

Name: Cucumber and Melon Salad with Chile and Honey
Yield: 4 servings
Ingredients: 1 1/4 cup raw pistachios; 1 1/2 jalapeño or Fresno chile, thinly sliced; 1 2 Tbsp. white wine vinegar; 1 1 tsp. honey; 1 3 Tbsp. extra-virgin olive oil; 1 Kosher salt, freshly ground pepper; 1 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon; 1 1/4 medium ripe honeydew melon or cantaloupe, rind removed; 1 5 oz. ricotta salata (salted dry ricotta) or feta; 1 1/2 cup basil leaves

From the kitchen of Carly

Cool, crisp cucumbers and melon play against creamy ricotta salata and spicy chile in this bright summer salad. A pistachio-honey dressing ties everything together while fresh basil adds herbal depth. It's light, elegant, and completely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup raw pistachios
11/2 jalapeño or Fresno chile, thinly sliced
12 Tbsp. white wine vinegar
11 tsp. honey
13 Tbsp. extra-virgin olive oil
1Kosher salt, freshly ground pepper
11 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
11/4 medium ripe honeydew melon or cantaloupe, rind removed
15 oz. ricotta salata (salted dry ricotta) or feta
11/2 cup basil leaves

Instructions

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