3 cups arugula

1/2 watermelon, sliced

1/2 cup peaches, sliced

1 avocado, sliced

1 husk of corn

3 Tablespoons red onion

1/2 lemon, juiced

1/4 cup Pompeian Organic Extra Virgin Olive Oil

Salt and pepper to taste


  1. First, cook the corn in boiling water until yellow and vibrant.
  2. While the corn is cooking, put a few good handfuls of arugula in a bowl and slice your fruit, onion and avocado. Top the salad.
  3. Whisk together the lemon juice, salt, pepper and Pompeian Organic Extra Virgin Olive Oil. Top the salad with the dressing, toss and serve!