Prep 30 mins
Cook 0 mins
From the Associated Press and printed in a local publication. For less "heat" use only one chili pepper and/or remove the chili pepper seeds and membrane. I used part of a cubanelle and half of a yellow chili pepper. If desired, serve the salad over fresh heirloom greens.
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers)
- 1⁄2 tablespoon fresh oregano or 2 teaspoons dried oregano
- salt, to taste
- 2 ears fresh corn (we roasted the corn first)
- 2 large tomatoes, cut into chunks (try an heirloom variety!)
- 1 small cantaloupe, halved, seeded and scooped with a melon baller (Tuscan melon tested in this recipe)
- 1 bunch radish, thinly shaved on a mandolin (or sliced as thinly as possible)
- 8 ounces feta cheese (we are able to buy freshly made cotija from a local source) or 8 ounces Cotija cheese (we are able to buy freshly made cotija from a local source)
- To make the dressing, in a blender combine the olive oil, vinegar, jalapeño (with or without the seeds) and oregano. 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.