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
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.
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.
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: https://www.bonappetit.com/recipe/cucumber-and-melon-salad-with-chile-and-honey