Watermelon Feta Salad with Cherries
Kick off summer entertaining with this watermelon feta salad! This easy recipe is perfect for picnics, BBQ parties or any kind of outdoor entertaining. Enjoy on its own or with grilled meats.
Servings: 6
Ingredients
- 2 ears corn on the cob
- 10 ounces fresh cherries (280 grams)
- 4 pounds watermelon (1.9 kilograms)
- 3 tablespoons butter (50 grams)
- salt to taste
- ½ lemon , juice only
- fresh mint , see note 4
- 3.5 ounces feta cheese (100 grams)
Instructions
- Husk the corn and remove the silky threads. Cook in boiling water for 10 minutes. When ready, use kitchen tongs to transfer the corn onto a plate. Let it cool down.
- Meanwhile: Pit the cherries and cut watermelon into chunks. Put these into a serving bowl and mix.
- When the corn is OK to touch, use a sharp knife to cut off the kernels. Transfer them into a pan with butter and pan-roast for about 5 minutes. Season with salt and drizzle with lemon juice.
- Pour the pan-roasted kernels over the watermelon and cherries. Generously top with crumbled feta cheese and mint leaves.
Notes
- You can use either salted or unsalted butter, just make sure to use the real deal and not butter substitutes.
- The quantity of each ingredient can be easily adjusted to your liking.
- Cherries can be omitted.
- Fresh mint – use leaves only. Count with at least 10 of them.
- If you chop the cherries and watermelon into small pieces, you can turn this salad into a tasty watermelon salsa.
- For more tips or if in doubt, please read through the whole post.
Nutrition
Calories: 243 kcal (12%), Carbohydrates: 38 g (13%), Protein: 6 g (12%), Fat: 10 g (15%), Saturated Fat: 6 g (38%), Cholesterol: 30 mg (10%), Sodium: 243 mg (11%), Potassium: 547 mg (16%), Fiber: 3 g (13%), Sugar: 28 g (31%), Vitamin A: 2055 IU (41%), Vitamin C: 34.7 mg (42%), Calcium: 113 mg (11%), Iron: 1.2 mg (7%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
