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Cantaloupe, Snap Pea & Romano Salad
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Cantaloupe, Snap Pea & Romano Salad

This is a riff on a Bon Appetit recipe that is a little simpler to make and is a great summer side salad.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: Cantaloupe, Salad
Servings: 4 people


  • 1 small Cantaloupe Get a good one that's not too squishy
  • 8 ounces Sugar Snap Peas
  • 4 ounces Romano Cheese
  • 2 tbsp Fresh Tarragon
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • tsp Freshly Ground Pepper
  • ½ Lemon, Juiced


  • Cut the cantaloupe in half, take out the seeds, and take off the outer skin.
  • Cut each half of the Cantaloupe into small to medium size chunks. If you want to get really fancy, shave the cantaloupe with a mandoline. But that's a bit of work. Add to a large bowl.
  • Wash the Snap Peas and then take the strings off of them. Slice the peas along the long axis to make a julliene. Add to the bowl and mix things together so they can get to know each other a bit.
  • Shave slices of the Romano Cheese into the bowl using a vegetable peeler. Use it all, as it add a great flavor. Just trust me on this.
  • Chop up the Taragon and add it to the bowl.
  • Add the olive oil and lemon juice to the bowl and toss.
  • Add the salt and pepper and toss once more for good measure.
  • Serve and enjoy!!