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GoFarm Blog

Cucumber and Melon Salad with Chile and Honey


  • ¼ cup raw pistachios

  • ½ jalapeño or Fresno chile, thinly sliced

  • 2 Tbsp white wine vinegar

  • 1 tsp honey

  • 3 Tbsp extra-virgin olive oil

  • Salt and freshly ground pepper, to taste

  • 1 cucumber, halved crosswise, then halved lengthwise

  • ¼ medium ripe honeydew melon or cantaloupe, rind removed

  • 5 oz. ricotta salata (salted dry ricotta) or feta

  • ½ cup basil leaves


  1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool. Finely chop 2 Tbsp. pistachios, leaving the remaining nuts whole; set aside.

  2. Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.

  3. Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.

Recipe and image adapted from:

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