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."

Karen Hatfield
This Story Originally Appeared On sunset.com

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Coral Von Zumwalt

Recipe Summary

total:
25 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles

Nutrition Facts

121 calories; calories from fat 50%; protein 3.2g; fat 6.8g; saturated fat 2.5g; carbohydrates 12g; fiber 1.7g; sodium 103mg; cholesterol 2.1mg.
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