Green Melon, Cubanelle Peppers and Ricotta Salata

Ingredients

• 2  pepperoncini peppers small to medium
• 1 cup basil loosely packed
• 4 servings sea salt 
• 0.5  wedges honeydew melon 
• 4 servings olive oil extra virgin good extra-virgin for drizzling
• 0.3 pound pecorino thinly sliced

Equipment

• bowl

Directions

1. Seed and peel the melon half.
2. Cut it in half lengthwise, then thinly slicecrosswise on a diagonal. Trim and seed the peppers, then thinly slice themcrosswise into rings.
3. On a large platter, arrange a layer of slightly overlapping melon slices andgenerously season with crushed pinches of salt.
4. Add layers of the peppers,basil and cheese. If layering a second round, remember to season with saltbetween the layers of melon. Crush several generous pinches of salt over thetop of the salad, then drizzle generously with oil.
5. Serve immediately.
6. Cubanelle peppers (sometimes labeled "Italian frying peppers") are long taperedsorts, mild and sweet. Banana peppers make a good substitute, but be sure totaste first—I prefer a sweet, not hot, pepper for this dish. (Note: banana peppersresemble their semi-fiery cousin, the Hungarian wax pepper, so it's easy to bringhome the heat when you are really looking for the sweet.)
7. From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.