June 28, 2021
Refreshing and crisp is the best way to describe this easy watermelon cucumber corn salad with crumbled feta. Serve it at picnics and barbecues.
When it comes to summer fruit, I go for berries first and then stone fruit.
Melon comes in a distant third.
It’s hard for me to get excited about mellow melons like cantaloupe and honeydew.
But things have changed ever since I learned how good melon is when you top it with flaky sea salt and take it to this mix between sweet and savory.
Even though I am not going to always pick melon for a fruit plate, I am a big fan of watermelon in salads.
Mixed with greens, veggies and dressing, they make fresh and filling summer salads.
A favorite of mine is a watermelon peach salad with spicy jalapeno lime vinaigrette. There are so many flavors going on, and they all seem to work together.
And that’s my same approach with this watermelon corn cucumber salad—lots of tastes and textures!
It’s crunchy and fresh and is great for summer picnics and barbecues.
You can’t go wrong with a watermelon cucumber salad especially if that’s a watermelon feta salad with grilled corn.
Again, there’s just something about saltier ingredients and melon.
No matter if you are at a farmers market or the grocery, there are a few things to look for when you are picking out the perfect watermelon.
The fruit should feel heavy for its size.
When you tap a watermelon, the sound should be deep and hollow.
You also should check the field spot. This is the discolored area on the skin where the watermelon sat in the field. It should be creamy yellow. If it’s whiter, the watermelon is not ripe.
This is what you will need for the salad:
First, I prep the watermelon. That just involves putting the cubes in a colander and tossing them with kosher salt.
This helps the melon release some of its juices, so the salad doesn’t turn out watery with a bunch of liquid in the bottom of the bowl.
This helps the melon release some of its juices, so the salad doesn’t end up with a bunch of liquid in the bottom of the bowl.
Then I preheat the grill for the corn. I rub the ears with olive oil before putting them on the grates, turning turn every so often, until the corn is lightly charred.
Once the corn is cool enough to handle, I slice the kernels off the cobs.
In a big bowl, I combine the watermelon, corn and cucumbers with the scallions, cilantro, feta, flaky sea salt and pepper.
This is such a simple and delicious watermelon salad with feta. I love serving it as a side dish or salad at summer get-togethers.
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Looks really good
It sounds really really good. I will have to try it. It’s all healthy ingredients. And it’s a lite dish.