Tomato, Corn and Melon Summer Salad Recipe

Name: Tomato, Corn and Melon Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers); ½ 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)

Servings: persons

½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers)
½ 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)

1
To make the dressing, in a blender combine the olive oil, vinegar, jalapeno (with or without the seeds) and oregano.
2
Puree until mostly smooth.
3
Season with salt, then set aside.
4
To assemble the salad, start by standing each ear of corn on a cutting board on its wide end.
5
Use a serrated knife to saw down the length of the cobs to remove the kernels.
6
Discard the cobs.
7
In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion.
8
Drizzle the dressing over the salad, then toss again to coat evenly.
9
Crumble the feta cheese over the salad.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers), ½ tablespoon fresh oregano or 2 teaspoons dried oregano, and more.

Yes, Tomato, Corn and Melon Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Corn and Melon Summer Salad

How did you like this recipe?

Frequently Asked Questions