Cucumber, Chili And Melon Salad Recipe
Arugula, Ricotta Salata, Honey Bowl Multi – Grain Tabbouleh, Mesculn Greens, Pickled Beets and Mint.
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Ingredients
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Greens & Base
Salad Produce
Cheese & Garnish
Method
Greens & Base
- 1
Prepare and combine greens
In a large mixing bowl, gently toss together 2 cups arugula, 2 cups mesclun greens, and 1 cup prepared honey bowl multi-grain tabbouleh until evenly combined. Chill briefly if desired while you prepare other components.
Salad Produce
- 2
- 3
Dice melon
Remove rind and seeds from the melon. Cut the flesh into 1/2-inch dice to yield about 1 cup. Keep chilled.
- 4
Prepare chile and mint
Thinly slice the fresh chile into very fine rings (about 1 teaspoon total). Stack mint leaves, roll, and slice into a chiffonade to yield about 1 tablespoon. Reserve a few whole mint leaves for garnish if desired.
- 5
Prep pickled beets
If pickled beets are in large wedges, slice or dice them into bite-sized pieces to total about 1 cup. Drain excess liquid but retain a little for flavor.
Dressing & Toss
- 6
Make dressing
Whisk together 3 teaspoons extra-virgin olive oil, 2 teaspoons fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper in a small bowl until emulsified. Taste and adjust lemon, honey, or salt to balance sweetness and acidity.
- 7
Combine salad components
Add the cucumber slices, diced melon, thinly sliced chile, chopped pickled beets, and most of the mint chiffonade to the bowl with the greens and tabbouleh. Pour the dressing over the salad and gently toss with tongs until everything is evenly coated. Use a light hand so melon and cucumber don't break down.
Cheese & Finish
- 8
Plate and garnish
Divide the salad among 4 plates (servings). Sprinkle 1/2 cup crumbled or shaved ricotta salata evenly over the salads. Scatter remaining mint and the reserved whole mint leaves for garnish. If desired, finish with a tiny drizzle (about 1/2 teaspoon per plate) of extra-virgin olive oil and a light crack of black pepper.
- 9
Serve
Serve immediately so the melon retains texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; add ricotta salata just before serving.