Summer Salad Duo

Click below for video.

Corn, Walnut & Goat Cheese Salad
Serves 4

3-4 fresh ears of corn
1/2 c. walnuts, toasted and chopped
1/3 c. goat cheese crumbles
1/2 c. fresh parsley leaves, chopped
salt & pepper
1 1/2 tbs. olive oil
1 tbs. white balsamic vinegar

Stand an ear of corn in a large bowl. Use a small, sharp knife to cut the kernels off the ear so they fall into the bowl.

Add the walnuts, goat cheese & parsley to the corn. 

Season with salt & pepper. Pour olive oil and white balsamic over salad and toss. 

Watermelon, Arugula & Feta Salad
Serves 4

1 lb. container of cut watermelon
2 c. fresh arugula
1/2 c. crumbled feta cheese
salt & pepper
2 tbs. olive oil
1 tbs. balsamic glaze, plus more for drizzling

Cook's Note: You can make balsamic glaze by pouring a bottle of balsamic vinegar into a small saucepan and setting it over medium heat. Simmer the balsamic until it becomes thick and syrupy and coats the back of a spoon. Store in an airtight container - it will last as long as regular balsamic.

Cut the cubed watermelon into bite sized pieces and place in a large bowl. Don't pour in the juices from the watermelon - it will release plenty on its own. (Feel free to drink the juices though, they're totally good for you!)

Add in the arugula and feta.

Season with salt & pepper. Pour olive oil and balsamic glaze over and toss. Drizzle a little more glaze over the salad just before serving.


Leftovers: The corn salad holds up pretty well the next day. The watermelon one, while still tasty, will look a little funny as the melon releases all of its juices and wilts the arugula.

Buon Appetito!