Watermelon Corn Salad with Basil and Feta

Watermelon Feta Salad in a white serving bowl

5 from 9 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

Cook Time5

Total Time45

Course: party food, Salads, Side Dish, Vegetarian

Cuisine: American

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

Servings:

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