1 Chanterais or Galia melon
2 Painted Serpent cucumbers, sliced into ½-inch coins
Juice of 1 lemon
Glug of olive oil
Pinch of flaky salt
½ serrano pepper, sliced, or pinch of dried chili flakes
Fresh mint or basil, roughly chopped
To prepare the melon: cut the top and bottom off of the melon with a serrated knife. Stand upright, then cut around the melon to remove the rough skin. Cut in half, then scoop out the seeds. Cut flesh into bite-sized cubes.
Top with several thin slices of fresh serrano peppers (careful, they’re hot!) or a pinch of dried chili flakes, flaky salt, and fresh herbs. Toss and serve!