Karen Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants 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."
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
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.
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.
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.
Make ahead: Salad, through step 2, up to 2 hours; dressing, up to 2 days, chilled.
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles