This refreshing salad combines a bunch of hydrating summer favorites with a little tangy vinaigrette for a sweet and savory experience.
What you will need
2 Slicing Tomatoes
2 lbs Watermelon
1 English Cucumber
1/4 Red Onion
1 Corn on the Cob
3 Tbsp Red-Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/4 tsp Black Pepper
1/4 cup fresh Basil(Nutritional facts 39 calories, 1.13 g fat, 6.89 g carbohydrates, 0.99 g protein, 1 mg cholesterol, 204 mg sodium)
How to cook
Gather ingredients and cube your watermelon into about 1 inch chunks.
Peel and finely dice 1/4 of a red onion.
Add the chopped red onion to a large mixing bowl with the cubed watermelon.
Cut the corn kernels off of the cob into the salad bowl. The corn doesn't need to be cooked, it can be cut fresh off of the cob and it will be so sweet and crunchy.
Cut the tomatoes in half and remove the stems. Cube into 1/4 inch pieces.
Add tomatoes to the salad bowl with the other ingredients.
Cut the cucumber into bite sized pieces and add to the salad.
Add the red wine vinegar to a small bowl and season with salt and pepper. Whisk while adding in the olive oil.
Pick the leaves from the stem and stack together. Roll into a log and thinly slice to create thin strips.
Add the chiffonade basil to the top of the salad.
Toss the salad with the vinaigrette.