Photo: Coral Von Zumwalt

YieldsServes 8 to 10Total Time25 mins
AuthorKaren Hatfield

Karen Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles, calls this refreshing and slightly unusual savory-sweet summer salad a perfect example of the saying "if it grows together, it goes together."

How to Make It

Step 1
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.

Step 2
2

Cut rind from watermelon and cut melon in half lengthwise. Slice crosswise about 1/4 in. thick. Slice ricotta salata about 1/8 in. thick and set aside.

Step 3
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.

Step 4
4

Make ahead: Salad, through step 2, up to 2 hours; dressing, up to 2 days, chilled.

Ingredients

 2 ears yellow corn
 1/2 small seedless watermelon (2 1/2 lbs.)
 3 ounces ricotta salata or block-style feta cheese
 1 cup halved cherry tomatoes (any color)
 2 or 3 medium heirloom tomatoes (1 1/3 lbs. total), halved lengthwise and sliced crosswise
 2 cups baby spinach leaves
 1 tablespoon fresh oregano leaves
  Cracked pepper and kosher salt

Directions

Step 1
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.

Step 2
2

Cut rind from watermelon and cut melon in half lengthwise. Slice crosswise about 1/4 in. thick. Slice ricotta salata about 1/8 in. thick and set aside.

Step 3
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.

Step 4
4

Make ahead: Salad, through step 2, up to 2 hours; dressing, up to 2 days, chilled.

Watermelon, Corn, and Tomato Salad