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Tomato, Corn and Melon Summer Salad

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“From the Associated Press and printed in a local publication. For less "heat" use only one chili pepper and/or remove the chili pepper seeds and membrane. I used part of a cubanelle and half of a yellow chili pepper. If desired, serve the salad over fresh heirloom greens.”

Ingredients Nutrition

  • Dressing
  • 12 cup extra-virgin olive oil
  • 14 cup red wine vinegar
  • 1 -2 yellow chili pepper (original recipe calls for 2 jalapeno peppers)
  • 12 tablespoon fresh oregano or 2 teaspoons dried oregano
  • salt, to taste
  • Salad
  • 2 ears fresh corn (we roasted the corn first)
  • 2 large tomatoes, cut into chunks (try an heirloom variety!)
  • 1 small cantaloupe, halved, seeded and scooped with a melon baller (Tuscan melon tested in this recipe)
  • 1 bunch radish, thinly shaved on a mandolin (or sliced as thinly as possible)
  • 8 ounces feta cheese (we are able to buy freshly made cotija from a local source) or 8 ounces Cotija cheese (we are able to buy freshly made cotija from a local source)


  1. To make the dressing, in a blender combine the olive oil, vinegar, jalapeño (with or without the seeds) and oregano. Puree until mostly smooth. Season with salt, then set aside.
  2. To assemble the salad, start by standing each ear of corn on a cutting board on its wide end. Use a serrated knife to saw down the length of the cobs to remove the kernels. Discard the cobs.
  3. In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion.
  4. Drizzle the dressing over the salad, then toss again to coat evenly. Crumble the feta cheese over the salad.

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