Cut the cucumbers length ways, and using a small spoon scoop out and discard the seeds. Then cut the cucumber into elegant pieces and place them in a bowl.
Cut the melon in half horizontally across its equator. Using an ice cream scoop, remove and discard the seeds. Carefully scoop the sweet flesh into ice cream-sized balls and add them to the bowl with the cucumber.
Add a squeeze of lemon juice, a small pinch of salt and a few glugs of good-quality olive oil - then taste and adjust the seasoning if needed. Roughly tear a few mint leaves and sprinkle them over, carefully tossing the mixture together.
Arrange a few pieces of the melon on each plate, followed by the cucumber. Using a potato peeler, peel a few delicate shards of ricotta salata over the top. Repeat with a couple more pieces of melon and cucumber and finish with more ricotta salata. Add another drizzle of olive oil and serve with a big piece of fluffy focaccia.Â
