Serves 4 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.