Cucumber, Melon and Ricotta Salad
If you haven’t already got one, then it’s time to invest in a kitchen mandoline for achieving beautifully shaved veggies, fruits and cheese. Using one to make our cucumber, melon and ricotta salad, will help release those flavorful juices. The addition of nuts add a nice crunch to this salad and changing up the herbs from basil to mint will give you a whole new salad! Truly a versatile salad that you can make your own.
A mandoline beats a sharp knife for quickly turning the melon and cucumber into long, elegant ribbons. However, keep it away from the kids. A mandoline can be a dangerous piece of equipment in the wrong hands.
If you don’t have a mandoline, you can use a vegetable peeler to achieve lovely thin slices that work perfectly.
This salad needs to be served immediately unless you slice everything a little thicker.
Cucumber, Melon and Ricotta Salad – serves 4
- 1/4 cup roasted walnuts, pistachios, pine nuts or almonds (optional)
- 2 tablespoons white wine vinegar
- 1 teaspoon raw honey
- 1 medium English cucumber, halved crosswise, then lengthwise, scoop out the seeds with a spoon and discard
- 1/4 medium honeydew or cantaloupe melon, rind removed
- 5 oz ricotta salata (or feta)
- 1/2 cup fresh basil leaves
- 1 tablespoon sweet chili sauce
- 3 tablespoons extra virgin olive oil
- Pinch salt and black pepper
- In a large jar with a lid, add the white wine vinegar, honey, chili sauce, olive oil, salt and pepper. Give it a quick shake, check the seasoning and set aside.
- Using a mandoline shave the cucumber and melon, lengthwise (or slice thinly with a sharp knife).
- Set the blade to the mandoline to a high, thicker setting and slice the cheese into shavings.
- Place everything into a deep salad bowl and toss it all together carefully.
- Serve immediately.
Adapted from Bon Appètit