Charred Corn, Tomatoes, Melons, Red Onion, and Jalapeños. This Kind of Sums it Up Nicely.
I couldn’t think of a more apt title for this recipe. It’s a combination of cantaloupe, watermelon, papaya, tomatoes, charred corn, jalapeños, and red onion. I made a dressing of lime juice, calamansi vinegar, olive oil, salt and pepper. Topped it with some mint leaves and called it done.
I love these kinds of salads where each bite contains something exciting. This really upped the ante of an otherwise simple meal of grilled sausages and some nice warm rolls. You can go with my vegetable and fruit suggestions, or add whatever strikes your fancy. The only absolutes are the charred corn and tomatoes.
Since the grill was already going for the sausages, it was a no brainer to add a couple ears of corn. I had all the other fruits and vegetables chopped and ready to go. As soon as the corn cooled enough for me to be able to cut it off the cob, I added it to the salad and dinner was served. Pretty easy and so good.
A Salad of Many Things
4
servingsMelons, papaya, charred corn, and tomatoes combine for a bright fully flavored salad.
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Ingredients
2 ears corn, briefly cooked on the grill until lightly charred, cooled, and kernels cut off the cob
3 - 4 tomatoes - I used 3 Campari tomatoes (cut into wedges)and a handful of multi-colored grape tomatoes (cut in half)
2 slices watermelon, cut into bite sized pieces
2 slices cantaloupe, cut into bite sized pieces
1/2 cup papaya pieces
1/2 medium red onion, thinly sliced
1 jalapeño pepper, thinly sliced
1 tablespoon fresh lime juice
1 tablespoon calamansi vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
Handful fresh mint leaves
Directions
- Combine all the fruits and vegetables in a large bowl.
- In a small bowl, whisk together the lime juice, vinegar, olive oil, 1/4 teaspoon salt and a few grinds of black pepper.
- Add the dressing to the bowl of fruits and vegetables, lightly toss, and place on a serving platter. Taste for seasoning and add additional salt and pepper if needed. Scatter the mint leaves on top and serve. Enjoy!