Watermelon, Corn, and Tomato Salad

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.”

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

Fresh Oregano Dressing

1 tablespoon fresh oregano leaves

Cracked pepper and kosher salt

Step 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

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

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

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

Nutrition Facts

Amount Per Serving
Calories 121Calories from Fat 50

% Daily Value *
Total Fat 6.8g11%

Saturated Fat 2.5g13%
Cholesterol 2.1mg1%
Sodium 103mg5%
Total Carbohydrate 12g4%

Dietary Fiber 1.7g7%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Watermelon, Corn, and Tomato Salad