Grilled Corn, Tomato, and Muskmelon Salad with Roasted Chili Vinaigrette

Recipe by Chef Phil Jones, Detroit

Photography By Carole Topalian | November 07, 2017

Ingredients

Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 whole jalapeño peppers, roasted and seeded
  • 1½ tablespoons fresh chopped oregano
  • ¼ teaspoon sea salt
Salad
  • 2 whole ears fresh corn, husks removed and grilled
  • 2 cups cherry tomatoes, halved
  • 1 small muskmelon, halved, seeded, scooped with melon baller
  • 1 small bunch radishes, thinly sliced
  • ½ english cucumber, halved and thinly sliced
  • 1 small red onion, halved, thinly sliced and pickled
  • 8 ounces feta cheese, crumbled

Instructions

1. Puree oil, vinegar, peppers, oregano and salt in a blender until mostly smooth; set aside.

2. Remove grilled corn from the cob and place in a large bowl. Add tomatoes, melon, radishes, cucumber and pickled red onion. Drizzle desired amount of vinaigrette over salad and toss to coat evenly. Sprinkle feta cheese over salad.

Yield: 6 servings

Cooks Note: Pickling onions creates a mild, sweeter flavor. Place 1 cup white wine vinegar, 3 tablespoons sugar, 5 allspice berries, 1 bay leaf, pinch of ground cloves and pinch of salt in a small saucepan and bring to a boil. Add onions and cover with water. Simmer 1 minute and remove from heat; cool completely.

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Ingredients

Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 whole jalapeño peppers, roasted and seeded
  • 1½ tablespoons fresh chopped oregano
  • ¼ teaspoon sea salt
Salad
  • 2 whole ears fresh corn, husks removed and grilled
  • 2 cups cherry tomatoes, halved
  • 1 small muskmelon, halved, seeded, scooped with melon baller
  • 1 small bunch radishes, thinly sliced
  • ½ english cucumber, halved and thinly sliced
  • 1 small red onion, halved, thinly sliced and pickled
  • 8 ounces feta cheese, crumbled
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