Cantaloupe with Sugar Snap Peas and Ricotta Salata
Cantaloupe with Sugar Snap Peas and Ricotta Salata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionScoop 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.