Monday, July 4, 2016

Corn, Watermelon Feta Cheese Salad

  • 3 ears sweet corn, husks and silks removed
  • 4 cups watermelon, seeded and diced
  • 1/4 cup feta, crumbled - use goat or sheep's milk
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons spearmint or mint, finely chopped
  • black pepper, to taste
  • salt, to taste

Cook corn in hot boiling salted water for 5 minutes.  Remove and allow to cool.  Chop watermelon, crumble feta and chop mint while corn cools.  Cut corn from cob.  Discard cobs.  Toss corn, watermelon, and crumbled feta in a large salad bowl.  Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl.  Salt and pepper to taste.  Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.

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