Watermelon, Corn, And Tomato Salad

1. 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.

2. 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.

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.