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Spicy Melon Salad with Mint and Ricotta Salata
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1 Crenshaw melon peeled, seeded and diced into 1-inch cubes
1 cantaloupe peeled, seeded and diced into 1-inch cubes
2 teaspoons chili flakes
3 tablespoons freshly chopped mint leaves
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 cup shaved ricotta salata cheese
In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.
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Other Recipes from this Episode
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