Watermelon Basil Salad with Feta & Corn

Serves 4



1/2 small seedless watermelon, sliced

3 large tomatoes, sliced

2 ears fresh corn, shucked and kernels scraped

4 oz. crumbled feta cheese

3 tablespoons olive oil

2 tablespoons red-wine vinegar

1/2 cup packed fresh basil leaves, torn



Arrange watermelon and tomatoes on a platter. Sprinkle with fresh corn and feta cheese.


In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle salad with dressing, sprinkle with basil, and season with salt and pepper. Serve immediately.