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.
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.