Something fresh and delicious to make this week. If you can find them, beefsteak tomatoes are an amazing addition. Double the recipe and take a bowl to a friend or neighbor. It’s a perfect summer salad.

Ingredients:
4 cups of watermelon, cut into bite-sized chunks
2 large ripe tomatoes, diced in bite-sized pieces
1/2 English cucumber, sliced thinly
1 green onion, thinly sliced
1 ear of fresh corn (cooked and cooled at least a bit)
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
1/2 tsp. Kosher salt
1/2 tsp. fresh ground black pepper
approx. 12 leaves of fresh basil
1/4 cup unsalted almonds (roasted, cooled, and chopped coarsely)

Instructions:
Roast almonds on med-high heat in a dry cast iron pan. Stir frequently, and watch the entire time. Remove from heat as soon as the nuts begin to brown and become fragrant, because they will continue to cook in the hot pan even after it is removed from the heat. Spread out the nuts on a kitchen towel, and allow to cool. Once cool, you can gather them in inside the towel and give them a few gentle whacks with a mallet or hammer.

Combine the watermelon, tomatoes, cucumber, and onion in a large serving bowl. Stand the cob of corn vertically in the center of a bunt pan, and use a serrated knife to shave all the corn kernels into the pan. Transfer to the bowl.

Add the olive oil and vinegar, sprinkle with salt and pepper, and mix gently. Top with basil and almonds, and serve. Serves 6 generously.

Thank you to Sara Quessenberry and Cleveland Clinic for a prior version of this recipe.