EyeSwoon

Cantaloupe & Cucumber Salad with Ricotta Salata

Athena Calderone

melon salad eyeswoon recipe lucini olive oil
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  • Ingredients

      • 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 Lucini select blend 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
  • Method

    • Salad:

      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. 

      Vinaigrette:

      In a medium bowl combine juice from two limes and zest from one with vinegar and honey. Slowly stream in Lucini 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.