Watermelon Basil Salad with Feta & Corn

Try this tasty twist on watermelon by pairing it with fresh basil, corn, feta and tomatoes for a crisp, cool salad!

The dog days of summer are just about over for the rest of the country, but here in Texas it’s still mighty temperate! Actually, let’s just be honest. I won’t be busting out the cozy sweaters ‘til November. It’s gonna be temperate for a WHILE.

But, alas, there’s watermelon to get me through the sticky hot days! And margaritas. And watermelon margaritas!

One way I had never thought to use watermelon is in a salad, until I noticed this recipe from Everyday Food. It’s absolutely delish! Slightly sweet, crisp and cool, and totally refreshing piled with tomatoes, fresh corn, crumbly feta cheese and basil leaves. I also served this with a quick red wine vinegar and olive oil vinaigrette, which intensified the flavors even more.

Serve it by itself, or with a scrumptious plate of grilled chicken for a fast, fresh and delicious summer meal!

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Watermelon Basil Salad with Feta & Corn

Yield: 4

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Ingredients

• 1/2 small seedless watermelon, sliced
• 3 large tomatoes, sliced
• 2 ears fresh corn, shucked and kernels scraped
• 4 oz. crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 1/2 cup packed fresh basil leaves, torn

Instructions

1. Arrange watermelon and tomatoes on a platter. Sprinkle with fresh corn and feta cheese.
2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle salad with dressing, sprinkle with basil, and season with salt and pepper. Serve immediately.
3. Enjoy!

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