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Not all salads are made of leaves. Try this salad on for size. (Photo: Sam Horine.)

Just cause it's salad season doesn't mean you're confined to a bowl of greens with extra stuff on top. I like making different plays on the classic summer tomato, mozzarella and basil caprese by switching up the fruit, cheese and herb. In this instance, I had a whole juicy watermelon, nutty Spanish manchego and an abundance of fresh, peppery farmers market arugula straight from New Jersey.  

Feel like converting the salad to hors d'oeuvres? Just skewer alternating cubes of watermelon and manchego and plate on a smear of arugula pesto. Try your own ingredient combinations for easy variation. 

I recommend buying a sizable wedge of manchego and cutting your own slices — then you can cut them to your particular specifications and have all this extra manchego to use on grilled summer corn