This watermelon feta salad is fresh, fragrant and full of flavor. Easy to make, this is a perfect make ahead salad for summer cookouts. A vibrant side dish that is a real crowd pleaser!

One of my favorite things about hosting summer BBQs is all of the side dishes that I can serve up! They are a great way of adding vibrant colors to the table and I love serving sides in huge bowls so everyone can help themselves! This Watermelon Feta Salad ticks all of the boxes for a great side dish, I can’t wait for you all to try it!

How to make Watermelon Feta Salad

• In a large bowl, toss the watermelon and cucumber with ½ teaspoon salt. Transfer to a colander set over a large bowl (to catch any liquid that drains) and let it sit for 30 minutes.
• In a separate large bowl, whisk the scallions, vinegar, ¼ teaspoon of salt, and a generous pinch (⅛ teaspoon) of pepper. Whisk in the oil. Set aside.
• Bring a large pot of salted water to a boil, add the ears of corn, and cook for 3 minutes. Drain and let cool (you can simultaneously cool the corn and stop the corn from continuing to cook by submerging the ears in a bowl of ice water, but that’s optional.
• Once cool, use a knife to cut the kernels off of the cob and place them in the bowl with the scallion vinaigrette. Add the drained watermelon and cucumber (discard the liquid), the feta cheese, and basil; toss. Let the salad stand for 30 minutes then taste it and add more salt and/or pepper to suit your preference. Serve.

Easy Summer Salad Side Dish

There’s nothing quite like a fresh salad on a hot summer day, and this watermelon feta salad really does hit the spot! The succulent watermelon immediately cools you down and the fresh corn has a subtle sweetness to it. It’s so colorful and bright to, and sure to please your guests!

Make Ahead Watermelon Feta Salad

One of my favorite things about this salad is that it’s perfect to make ahead of the time and keep it covered in the fridge. It will keep for two days, so it’s great if you have lots of other prep to do. It also means that the leftovers stay fresh and tasty!

What to serve with Watermelon Feta Salad

This salad will not be out of place at any cookout along side all your favourites, like a pasta salad and a green leafy salad. Serve it with in a big bowl in the middle of the table with your cooked grilled meat. I would also wager, that this would make and excellent accompaniment to fish taco or serve alongside fries and a burger.

Top tips for making Watermelon Feta Salad

• Be sure to salt the watermelon and cucumber and let them sit in a colander set inside a larger bowl to drain. Since both watermelon and cucumber are high in water, the salt draws out any excess moisture and prevents the salad from becoming too watery.
• Dress the salad in a simple mix of scallions, apple cider vinegar, salt, pepper, and olive oil to let the flavors sing.
• The salad can be refrigerated for up to 2 days.

Be sure to check out these other summer salad recipes!

Every day Side Salad

Chicken Bacon Ranch Salad

Whole Grain Salad with Salmon and Feta

Broccoli Salad with Apricot and Pecans

Grilled Shrimp Salad by Rachel cooks

Spinach Strawberry Salad by Well Plated

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Print Recipe

4.92 from 34 votes

Watermelon Corn Salad with Basil and Feta

This watermelon feta salad is fresh, fragrant and full of flavor. Easy to make, this is a perfect make ahead salad for summer cookouts. A vibrant side dish that is a real crowd pleaser!

Prep Time40 minutes mins

Cook Time5 minutes mins

Total Time45 minutes mins

Course: party food, Salads, Side Dish, Vegetarian

Cuisine: American

Keyword: corn salad recipe, salad side dish, watermelon salad recipe

Servings: 6

Calories: 89kcal

Author: Andie Mitchell

Ingredients

• 2 cups watermelon cut into 1/2-inch cubes
• 1 medium cucumber peeled, seeded, and chopped into 1/2-inch cubes
• salt
• pepper
• 3 ears corn shucked
• 2 medium scallions finely chopped
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 ounces feta cheese crumbled
• 1/4 cup fresh basil leaves chopped

Instructions

• In a large bowl, toss the watermelon and cucumber with ½ teaspoon salt. Transfer to a colander set over a large bowl (to catch any liquid that drains) and let it sit for 30 minutes.
• In a separate large bowl, whisk the scallions, vinegar, ¼ teaspoon of salt, and a generous pinch (⅛ teaspoon) of pepper. Whisk in the oil. Set aside.
• Bring a large pot of salted water to a boil, add the ears of corn, and cook for 3 minutes. Drain and let cool (you can simultaneously cool the corn and stop the corn from continuing to cook by submerging the ears in a bowl of ice water, but that’s optional.
• Once cool, use a knife to cut the kernels off of the cob and place them in the bowl with the scallion vinaigrette. Add the drained watermelon and cucumber (discard the liquid), the feta cheese, and basil; toss. Let the salad stand for 30 minutes then taste it and add more salt and/or pepper to suit your preference. Serve.

Notes

The salad can be refrigerated for up to 2 days.

Nutrition

Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 116mg | Fiber: 1g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 6.3mg | Calcium: 60mg | Iron: 0.4mg