Ingredients

• 1 Crenshaw melon peeled, seeded and diced into 1-inch cubes
• 1 cantaloupe peeled, seeded and diced into 1-inch cubes
• 2 teaspoons chili flakes
• 3 tablespoons freshly chopped mint leaves
• 1/2 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup shaved ricotta salata cheese

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Instructions

1. In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.