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Watermelon Cucumber Corn Salad

Watermelon Cucumber Corn Salad

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 25-27 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Grill & Toss
  • Cuisine: American
  • Diet: Vegetarian

Description

Refreshing and crisp is the best way to describe this watermelon cucumber salad with feta and grilled corn. Serve it as a summer side dish.


Ingredients

Scale
  • 3 cups cubed seedless watermelon
  • 1 teaspoon kosher salt
  • 2 ears corn, shucked
  • 1 teaspoon olive oil
  • 1 English cucumber, diced (about 11/2 cups)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1/3 cup crumbled feta
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the watermelon in a colander. Toss it with 1/2 teaspoon kosher salt. Let the watermelon sit and release its juices while you grill the corn.
  2. Preheat a gas or charcoal grill on high heat.
  3. Rub the corn with the olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
  4. In a large bowl, stir together the watermelon, corn, cucumbers, scallions, cilantro, feta, flaky sea salt and black pepper.
  5. Store leftovers in an airtight container in the refrigerator.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 146
  • Sugar: 12.8 g
  • Sodium: 632.9 mg
  • Fat: 5 g
  • Carbohydrates: 24.2 g
  • Fiber: 2.2 g
  • Protein: 5.1 g
  • Cholesterol: 11.1 mg

Keywords: watermelon cucumber salad, watermelon cucumber feta salad