1mediumcucumberpeeled, seeded, and chopped into 1/2-inch cubes
1 1/2 tablespoonsapple cider vinegar
2tablespoons olive oil
1/4 cupfresh basil leaveschopped
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.