Summer Recipe: Watermelon, Corn and Tomato Salad

Watermelon, Corn, and Tomato Salad

by Karen Hatfield, July, 2016 Sunset Magazine

We made Karen’s recipe that we found in Sunset Magazine.  It was a delicious summer salad recipe.  Everything works. Perfect for any Summer BBQ.

• 2 ears of corn
• 1/2 small seedless watermelon
• 3 oz. feta cheese (or ricotta salata)
• 1 cup halved cherry tomatoes
• 2 or 3 medium heirloom tomotoes, halved and sliced lengthwise
• 2 cups baby spinach leaves
• fresh oregano dressing
• 1 tbsp fresh oregano leaves
• cracked pepper and kosher salt

1. Cook corn in a pot of boiling water until tender, 6 to 8 minutes.  Transfer to a bowl of ice water and let cool.  Pat corn dry, then cut kernels lengthwise from cobs into long sections. Break into large pieces.
2. Cut rind from watermelon and cut melon in half lengthwise.  Slice crosswise about 1/4in. thick.  Slice cheese about 1/8 in. and set aside.
3. In a large, wide bowl, gently combine corn, watermelon, tomatoes, and spinach.  Toss very gently with dressing.  Ease salad onto a platter and tuck in cheese.  Scatter oregano leaves over salad and sprinkle with pepper and salt

Fresh Oregano Dressing

In a bowl, whisk together 3 tbsp. red wine vinegar, 1 1/2 tbsp. lemon juice, 1 tsp. each minced shallot and honey.  1/2 tsp. each kosher salt, fresh thyme leaves and minced garlic; and 1/4 tsp. pepper.  Slowly whisk in 3 tbsp. extra virgin olive oil, then stir in 1 1/2 tbsp. fresh oregano leaves.  Let dressing sit at least 10 minutes for flavors to blend.  Mix one more time before using.