1/2 honeydew melon
2 small to medium cubanelle or banana peppers
Flaky coarse sea salt
1 cup loosely packed basil leaves, torn
1/4 pound ricotta salata cheese, thinly sliced
Very good quality extra-virgin olive oil for drizzling
Seed and peel the melon half. Cut in half lengthwise, then thinly slice crosswise on the diagonal.
Trim and seed the peppers. Thinly slice into rings.
On a large platter, arrange a layer of slightly overlapping melon slices. Generously season with salt.
Add layers of peppers, basil and cheese. Crush several pinches of salt over the salad, then drizzle generously with oil. Serve immediately.
Mindy Fox, "Salads: Beyond the Bowl" (Kyle Books, $19.95, 176 pages)