In this refreshing summer salad, we combined fruits and veggies for a pretty and palate-pleasing result. We start with sweet melon and savory-sweet tomatoes, plus a delicious array of supporting talent: fresh corn and cucumber, almonds, basil and shallot. (Look for locally grown, fresh veggies and herbs at your farmers’ market or grocery store — or in your own garden!)
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A simple vinaigrette is the perfect, tangy finishing touch. This rainbow of a salad is bursting with vitamins, minerals and beneficial plant nutrients, but it’s the combination of tastes and textures that’ll make it disappear quickly from your bowl.
Ingredients
- 4 cups watermelon, cut into 1-inch chunks
- 2 medium beefsteak tomatoes, cut into wedges
- 1 cucumber, sliced into half moons
- 1 shallot, thinly sliced
- 1 ear fresh corn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry or red wine vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12 fresh basil leaves
- 1/4 cup chopped roasted, unsalted almonds
Directions
- In a large bowl, combine the watermelon, tomatoes, cucumber and shallot. Use a serrated knife to shave the corn kernels directly into the bowl. Drizzle the oil and vinegar and sprinkle with salt and pepper.
- Serve topped with basil and almonds.
Nutrition information (per serving)
Makes 4 servings
Calories: 198
Total fat: 12 g
Saturated fat: 2 g
Protein: 4 g
Carbohydrate: 26 g
Dietary fiber: 3 g
Sugar: 14 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 72 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.
