Tomato, Corn And Melon Summer Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers)
• 1/2 tablespoon fresh oregano or 2 teaspoons dried oregano
• salt, to taste
• 2 ears fresh corn (we roasted the corn first)
• 2 large tomatoes, cut into chunks (try an heirloom variety!)
• 1 small cantaloupe, halved, seeded and scooped with a melon baller (tuscan melon tested in this recipe)
• 1 bunch radish, thinly shaved on a mandolin (or sliced as thinly as possible)
• 8 ounces feta cheese (we are able to buy freshly made cotija from a local source) or 8 ounces cotija cheese (we are able to buy freshly made cotija from a local source)

Recipe

• 1 to make the dressing, in a blender combine the olive oil, vinegar, jalapeño (with or without the seeds) and oregano. puree until mostly smooth. season with salt, then set aside.
• 2 to assemble the salad, start by standing each ear of corn on a cutting board on its wide end. use a serrated knife to saw down the length of the cobs to remove the kernels. discard the cobs.
• 3 in a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion.
• 4 drizzle the dressing over the salad, then toss again to coat evenly. crumble the feta cheese over the salad.