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Watermelon, Corn, and Goat Cheese Salad

July 8, 2015

My mom forwarded me this recipe and I was intrigued mostly because it had such an odd mix of ingredients. The last recipe I made with also another odd list of ingredients turned out really really good so I was inclined to try this one out. It was in fact also pretty good, but I think serving it as a cold salad might be better. Note, there are so much liquid in the watermelon and tomatoes, you don’t really need much olive oil and lemon juice. If you have leftovers, I recommend draining some liquid off if there is a lot in the bottom before refrigerating it.

Watermelon Salad

Difficulty: Easy
Prep Time: 20 min
Cook Time: 15-20 min
Total Time: 35-40 min
Yield: 6ish servings
Taste: Good


3 ears of corn, roasted and shucked
½ small watermelon, cubed
1 pint mixed heirloom cherry tomatoes, halved
1 pound arugula
1 cup goat cheese, crumbled
1 oz olive oil
1 oz lemon juice


1) Heat grill to medium. Gently pull down husks of corn and remove silk, not husk. Rinse with water and pull husk back over corn.

2) Place corn on grill for 15-20 min turning every 5 min until kernels are soft. Remove from grill and discard husk. Slice off kernels into a large bowl. I find this best to do this in the bowl to minimize a mess.

3) Combine in large bowl watermelon, tomatoes, arugula, cheese, olive oil and lemon juice. Toss all ingredients gently.

Source: Mother Margaret’s Internet World


From → Lunch, Side Dish

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