Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all. It's also one of the only instances where you should seek out a slightly underripe cantaloupe: Firmer flesh means it will be easier to slice into ribbons.
- ½ small cantaloupe or Honey Kiss melon (about 1½ lb.)
- 8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
- 8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
- Extra-virgin olive oil, lemon wedges, flaky sea salt, and Aleppo-style pepper (for serving)
Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice the flat side of each piece on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.