Watermelon, Corn, And Tomato Salad

• 2 ears yellow corn
• 1/2 small seedless watermelon (2 1/2 lbs.)
• 3 ounces ricotta salata or block-style feta cheese
• 1 cup halved cherry tomatoes (any color)
• 2 or 3 medium heirloom tomatoes (1 1/3 lbs. total), halved lengthwise and sliced crosswise
• 2 cups baby spinach leaves
• 1 tablespoon fresh oregano leaves
• Cracked pepper and kosher salt

1. Cook corn in a pot of boiling water until tender, 6 to 8 minutes. Transfer to a bowl of ice water and let cool. Pat corn dry, then cut kernels lengthwise from cobs into long sections. Break into large pieces.
2. Cut rind from watermelon and cut melon in half lengthwise. Slice crosswise about 1/4 in. thick. Slice ricotta salata about 1/8 in. thick and set aside.
3. In a large, wide bowl, gently combine corn, watermelon, tomatoes, and spinach. Toss very gently with dressing. Ease salad onto a platter and tuck in cheese. Scatter oregano leaves over salad and sprinkle with pepper and salt.
4. Make ahead: Salad, through step 2, up to 2 hours; dressing, up to 2 days, chilled.

corn, watermelon, ricotta salata, tomatoes, heirloom tomatoes, baby spinach, oregano, pepper

Taken from www.myrecipes.com/recipe/watermelon-corn-tomato-salad (may not work)