Ingredients

• 1/2 medium cantaloupe
• Olive oil (for drizzling)
• Tarragon leaves and Aleppo-style pepper (for serving)
• Flaky sea salt

Instructions

1. Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
2. Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.