I wait all year to taste the sweet flavors of summer watermelon and tomatoes. These two fruits are some of the sweetest seasonal ingredients, and when combined, make a darn good salad. I also noticed the beginning of fresh corn season at the farmers market and I thought it would be tasty fun to add some to a salad with watermelon and tomatoes – the best combination of fresh summer produce for sure.
Salads and summer definitely go hand-in-hand and make the perfect meal with no cooking involved. A bowlful of fresh produce on your table is simply some of the best eating you can do. This recipe is perfect all on its own, but it does go nicely with some grilled fish or chicken too. Just remember if you make this recipe ahead of time, add the tomatoes just before serving, because they can get a little mealy if held in the refrigerator. Happy Summer!
3 cups cubed watermelon
3 ears fresh corn, shucked and rinsed
3 ounces Pecorino cheese, shredded
3 cups arugula
2 Heirloom tomatoes, any variety
1/4 cup red wine vinegar
1 teaspoon honey or agave nectar
1 teaspoon Dijon mustard
1/3 cup olive oil + more for cooking
1. Heat a grill or grill pan on stove over medium heat. Toss corn in olive oil and sprinkle with salt and pepper. Place corn on grill to cook for 8 minutes, turning occasionally. Remove from grill and let cool.
2. To prepare vinaigrette – in a small jar with lid, add vinegar, honey, Dijon mustard and a pinch of salt and pepper. Shake until combined, then drizzle in olive oil and shake again until slightly thickened, about 30 seconds.
3. Place cubed watermelon in a bowl. Cut cooled corn off cob and add it to same bowl with watermelon. Add Pecorino cheese and arugula to bowl. Slice tomatoes into wedges and add to bowl.
4. Pour vinaigrette over salad and toss gently. Serve salad immediately. Enjoy!