Photo: Coral Von Zumwalt
Total Time
25 Mins
Yield
Serves 8 to 10

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."

How to Make It

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.

Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles

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