Watermelon, Corn, and Tomato Salad Recipe

Karen Hatfield, chef-owner of Sycamore Kitchen 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.”

This recipe, and others like it, can be found in the article “These Fourth of July Party Recipes Will Make Menu Planning So Much Easier.”

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

0 servings

Serving size

Amount per serving
Calories121

% Daily Value *
Total Fat 6.8g9%

Saturated Fat 2.5g13%
Cholesterol 2.1mg1%
Sodium 103mg5%
Total Carbohydrate 12g5%

Dietary Fiber 1.7g7%
Protein 3.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Watermelon, Corn, and Tomato Salad