4cupsdiced watermelon, (about 1/2 of a very small watermelon, but let's be honest- watermelon sizes vary greatly so you've going to have estimate this one a bit)
3ouncesqueso fresco, , diced into 1/2'' cubes (can also use feta or goat cheese)
4cupsmesclun or argula, (or other greens of your choice)
flakey sea salt and pepper, to taste
1-2tablespoonsextra virgin olive oil, , or to taste
1tablespoonsnice high quality vinegar like a sweet white balsamic or champagne vinegar, (see above for deets and reccs)
Instructions
Optional:Grill the corn. If already grilling, this is an easy step. If not grilling, then option to just bypass this one!Rub just a bit (about a teaspoon/ear) of olive oil on each ear of corn and season with salt. Place directly on grill over medium/high heat. Grill until charred to liking, about 10 minutes. Occasionally, every few minutes, turn the cob to get even grilling.
Once grilled, let corn cool down slightly. Then cut the ear in half and then remove the kernels by shaving off each side with a knife.
Assemble the salad: Add arugula/mesclun to a large serving bowl. Drizzle in about 3/4 of the olive oil and vinegar you plan to use. Toss to coat the greens in the oil and vinegar.
Add watermelon, corn, and queso fresco on top. Drizzle with just a touch more olive oil and vinegar. Season and serve.