Cantaloupe, Snap Pea & Romano Salad

Cantaloupe and Snap Pea Salad

Fruits and vegetables and cheese.  What more could you want?


  • ½ small cantaloupe or Honey Kiss melon (about 1½ lb.)
  • 8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
  • 8 oz. Romano cheese, thinly sliced into strips with a vegetable peeler or mandoline
  • 3 Tbsp. tarragon leaves
  • Extra-virgin olive oil, lemon wedges, flaky sea salt, and fresh ground pepper (for serving)

Equipment Needed:

  • Chef’s knife
  • Mandoline or vegetable peeler


  • Scoop out seeds from melon half and place, cut side down, on a cutting board
  • Remove the rind by slicing down along the curve of the melon with a sharp knife, rotating the melon 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.
  • Slice the snap peas along their long axis into thin strips.
  • Toss melon, peas, ricotta, and tarragon together in a bowl and then place on a platter.
  • Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and fresh ground  pepper.