Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all. It's also one of the only instances where you should seek out a slightly underripe cantaloupe: Firmer flesh means it will be easier to slice into ribbons.
Recipe information
Yield
4–6 servings
Ingredients
½ small cantaloupe or Honey Kiss melon (about 1½ lb.)
8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
3 Tbsp. tarragon leaves
Extra-virgin olive oil, lemon wedges, flaky sea salt, and Aleppo-style pepper (for serving)
Preparation
Step 1
Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
Step 2
Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.67 Summer Salad Recipes That Showcase the Season's Best Produce
Refreshing seasonal salads starring corn, tomatoes, peppers, and other peak summer produce.11 Recipes for a Beachside Weekend Vacay
Easy recipes for the grill, frosty frozen cocktails, and a breakfast buffet that will totally stun.
