Tomato, Corn and Melon Summer Salad
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 jalapeño peppers (for less heat, remove seeds)
2 teaspoons dried oregano
Salt
2 ears corn
2 large tomatoes, cut into chunks
1 small cantaloupe, halved, seeded and scooped with a melon baller
1 bunch of radishes, thinly shaved on a mandolin (or sliced as thinly as possible)
1 medium cucumber, peeled and halved, then seeded and thinly shaved on a mandolin (or sliced as thinly as possible)
1 medium red onion, halved and thinly shaved on a mandolin (or sliced as thinly as possible)
8 ounces feta cheese
To make the dressing, combine the olive oil, vinegar, jalapeño and oregano in a blender. Puree until mostly smooth. Season with salt, then set aside.
To assemble the salad, start by standing each ear of corn on a cutting board on its wide end. Use a serrated knife to saw down the length of the cobs to remove the kernels. Discard the cobs.
In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion. Drizzle the dressing over the salad, then toss again to coat evenly. Crumble the feta cheese over the salad. Makes six servings.
~*Piper*~
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