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Food The Bite:

Cantaloupe and Cucumber Salad with Ricotta Salata

Cantaloupe & Cucumber Salad with Ricotta Salata

Athena Calderone


  • 1/2 cantaloupe — seeded, rind removed, sliced into 1/4” half moon slices
  • 4 Persian cucumbers — cut into cubed wedges on the bias
  • 1/4 red onion — sliced thin on mandolin
  • 1 Serrano chili — sliced thin on mandolin
  • 2 limes, zested and juiced
  • 1 teaspoon champagne vinegar
  • 1 teaspoon honey
  • 1/3 cup olive oil, plus more for drizzle
  • 1/2 cup marcona almonds — toasted
  • 1/2 teaspoon sumac, plus more for finishing
  • 1/2 teaspoon Aleppo pepper
  • Ricotta salata — shaved thin with vegetable peeler
  • Fresh herbs — basil, mint, cilantro
  • Flaky sea salt
  • Fresh pepper



Build this salad on the plate, from the bottom up. Begin with the cantaloupe half moons and layer cucumbers, red onion, and chili rounds atop.


In a medium bowl combine juice from two limes and zest from one with vinegar and honey. Slowly stream in olive oil. Season with flaky salt.

Spiced Marcona:

In a mortar and pestle combine almonds, sumac, and Aleppo. Smack together to a chunky consistency. Add a drizzle of olive oil, combine.

To Finish:

Drizzle salad with vinaigrette dressing. Finish with a sprinkle of spiced nut mixture, shaved ricotta salata, torn herbs, a sprinkle of sumac, lime zest, salt, and pepper.

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