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–+ servings
Watermelon cucumber corn salad in a bowl.
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5 from 1 vote

Watermelon Cucumber Corn Salad

This watermelon cucumber corn salad is refreshing with sweet, savory and smoky flavors. Enjoy it for a summer lunch or a barbecue side dish.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Paige Adams

Ingredients

For watermelon

  • 3 cups cubed seedless watermelon
  • 1/2 teaspoon kosher salt

For corn

  • 2 ears corn
  • 1 teaspoon olive oil

For salad

  • 1 English cucumber, diced
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1/3 cup crumbled feta
  • 1 lime
  • 2 tablespoons olive oil
  • Pinch of black pepper

Instructions

  • Preheat a gas or charcoal grill on high heat.
  • 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.
  • Rub the corn with the 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  • In a large bowl, combine the watermelon, corn, cucumbers, scallions, cilantro and feta.
  • In a small bowl, stir the lime juice, 2 tablespoons olive oil and black pepper.
  • Drizzle the dressing into the salad, tossing to combine. 

Notes

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

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 226mg | Potassium: 402mg | Fiber: 2g | Sugar: 12g | Vitamin A: 946IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg