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Melon Salad with Basil and Ricotta Salata

Updated 2:34 PM EST, Tue, Aug 16, 2011

Melon Salad with Basil and Ricotta Salata

4 cups mixed melon, cubed or balled
2 oz shredded ricotta salad
1 tbsp fresh basil, thinly sliced

Toss melon with basil then top with shredded cheese

Shrimp, Corn and Tomato Salad Sandwich

1 pound fresh shrimp, peeled and deveined
Juice and zest of one lemon
1 tbsp olive oil
Salt and pepper

Salad:
2 ears of corn, kernels removed
1 pint cherry tomatoes, halved
1 cup baby arugula
¼ cup olive oil
2 tbsp red wine vinegar
1 clove of garlic
1 tsp Dijon mustard
¼ tsp smoked paprika
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped

4 whole wheat pita halves

Marinate shrimp in lemon, olive oil, salt and pepper.  Prepare grill.  Cook shrimp for 2 minutes per side or until pink and firm.  Cool.

In a bowl combine the cooked shrimp with the corn, tomatoes and arugula.  In a food processor blend the oil through parsley.  Toss with shrimp mixture and season with salt and pepper.

Stuff pita with mixture and serve.

First Published: Aug 16, 2011 1:34 PM EST

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