Cucumber Melon Radish Salad with Serrano Chive Vinaigrette

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a fresh cucumber melon radish salad with a spicy, tangy serrano chive vinaigrette…all sitting on top of creamy ricotta cheese

serves: 6-8

  • Author: Kayla Howey



Serrano Chive Vinaigrette

  • 2 tbsp white wine vinegar
  • ¼ cup olive oil
  • 2 serrano peppers, thinly sliced
  • 2 tbsp minced chives
  • 1/3 cup chopped toasted pistachios
  • kosher salt

Cucumber Melon Radish Salad

  • 1 cucumber
  • 1 watermelon radish
  • 4 radishes
  • 1 honeydew melon
  • 15 oz whole milk ricotta cheese
  • 1 tbsp olive oil
  • ¼ tsp kosher salt


Serrano Chive Vinaigrette

  1. Whisk the vinegar and olive oil together in a small bowl.
  2. Stir in the serrano peppers and chives.
  3. Right before serving, stir in the pistachios.
  4. Season with salt to taste.

Cucumber Melon Radish Salad

  1. Trim the ends off the cucumber. Use a mandolin to slice the cucumber into very thin rounds (adjust the settings of the microplane until the cucumber is just almost paper thin, but still has a bit of a bite).
  2. Trim the ends and skin off the watermelon radish. Repeat with the mandolin, slicing the radish into very thin rounds.
  3. Trim the ends off each radish. Repeat with the mandolin, slicing the radishes into very thin rounds.
  4. Trim the ends off the honeydew melon. Place the melon on a flat end and use your knife to work around the melon, slicing off the skin. Scoop out the seeds of each half. Place each half onto its flat slide. Cut each half into ¼” slices of melon.
  5. Whisk together the ricotta cheese, olive oil, and salt. Spread the mixture onto a large plate or platter.
  6. Arrange the melon on top of the ricotta. Layer the slices of cucumber, watermelon radish, and radish over the melon. Generously drizzle the serrano chive vinaigrette over top.


For extra crisp cucumber and radish slices, place them into ice water for about 15 minutes and then pat fully dry before assembling the salad.