This salad seems super simple, but it’s really pretty and definitely a refreshing option. I would’ve never thought to pair cantaloupe with tarragon, but there’s something about the flavors that play incredibly well together. Plus, the saltiness of the salted dry ricotta with the bite snap peas give this salad an incredibly vibrant energy fit for the hottest days of the summer.
- 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)
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 the flat side of each piece on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
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.