Cucumber, Watermelon, and Corn Salad with Chive Vinaigrette
I am inspired by seasonal ingredients and, to me, the summer provides the most variety in flavors. I recently received a Farmhouse Delivery box and this is what I threw together for my lunches one week. This recipe can be kept in the refrigerator for about three days, providing a refreshing summer flavor-bomb for lunches during your week.
Ingredients
3 ears fresh corn, cut off the cob
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
1 1/2 cups cucumber, peeled, quartered lengthwise, and cut into ½ inch pieces
1 1/2 cups watermelon, seeded, cut into ½ inch pieces
3 oz feta cheese, cut into 1 inch cubes
1 tablespoons white wine vinegar
Pinch of salt
Pinch of pepper
1 tablespoon fresh chives, minced
2 ½ tablespoons extra virgin olive oil
Directions
In a nonstick skillet, heat extra virgin olive oil over medium heat. Add the corn, ½ teaspoon salt, and ¼ teaspoon pepper and saute until corn is cooked through but not browning, about 5 minutes. Remove from heat and transfer to a large bowl.
Allow the corn to cool for 10 minutes, stirring occasionally to release heat, and then add the cucumber, watermelon, and feta cheese.
In a small bowl, whisk together the white wine vinegar, chives, and a pinch of salt and pepper. Then while whisking constantly, slowly drizzle in 2 ½ tablespoons of extra virgin olive oil.
Toss the ingredients in the large bowl with the vinaigrette. Adjust seasoning with additional salt and pepper if needed.
Salad can be kept refrigerated for up to 3 days.
If you don’t care for watermelon you can swap with halved cherry or grape tomatoes. You could also add diced or sliced red onions to the salad and omit the chives in the vinaigrette.
