Watermelon Feta Salad with Grilled Corn and Cucumber
, Published on Sep 06, 2025
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Watermelon Feta Salad with Grilled Corn and Cucumber is a flavorful recipe that’s perfect for late summer. Sweet watermelon, juicy grilled corn, crisp cucumber, and salty feta are tossed with fresh herbs and a zesty grilled lemon dressing. It’s vibrant, refreshing, and absolutely delicious.
Looking for more easy summer salad recipes? Try my Cantaloupe and Prosciutto Salad or Summer Peach Salad with Stracciatella!
Why You'll Love this Watermelon Salad
- Seasonal & fresh: Watermelon and corn are at their peak in late summer, making this salad extra flavorful.
- Sweet & savory: Juicy fruit, smoky corn, salty feta, and fresh herbs create the perfect balance.
- Quick to make: Ready in about 25 minutes with minimal prep and simple grilling.
- Versatile: Serve it as a side dish for BBQs, picnics, or weeknight dinners.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Watermelon: Sweet, juicy cubes of watermelon are the star of this salad. Seedless works best and keeps prep simple.
- Grilled Corn: Adds smoky, caramelized flavor that balances the sweetness of the fruit. If you don’t have a grill, you can roast or boil the corn instead.
- Feta Cheese: I recommend feta from a block in brine for the best flavor and texture. Cut into small cubes so every bite has a little saltiness.
- Cucumber: English cucumber is crisp, refreshing, and has fewer seeds. Chop into bite-sized pieces.
Watermelon Feta Salad (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cut watermelon into bite-sized cubes. Cut the cucumber in quarters length-wise. Then cut into bite-sized pieces. Add to a bowl.
- Cut the feta (from a block in brine) into small cubes. Add to the bowl.
- Roughly chop fresh herbs. I used fresh basil and fresh mint. Add to the bowl.
- Grill the corn and lemon halves.
- Cut the corn kernels from the cob. Add to the bowl.
- Make the lemon dressing, drizzle over the salad, and toss to combine.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Watermelon Feta Salad FAQ's
You can prep the ingredients up to a day in advance and store them separately in the fridge. For best results, toss the salad with the dressing just before serving so it stays fresh and crisp.
Fresh mint and basil add the most flavor, but you can also use parsley or cilantro. A mix of soft, leafy herbs works best.
Grilling adds a smoky, caramelized flavor, but it’s optional. You can boil or roast the corn and use fresh lemon juice if you prefer.
This salad is best enjoyed fresh. Leftovers can be stored in the fridge for up to 2 days, though the watermelon and cucumber may release extra liquid.
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Watermelon Feta Salad with Grilled Corn and Cucumber
Equipment
Ingredients
- 2 ears Corn, husked
- 1 Lemon, halved (grill 2 if you’d like extra for serving)
- 3 cups Watermelon, cubed
- ½ English Cucumber, quartered lengthwise and cut into bite-sized pieces
- 4 ounces Feta, (from a block in brine), cut into small cubes
- ½ cup Mixed Fresh Herbs (such as basil and mint), roughly chopped
- 2 tablespoons Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat a gas grill to high heat. Place the husked corn directly on the grates and grill for about 10 minutes, turning every few minutes, until evenly charred. Remove from the grill and cut the kernels off the cob.
- Add the lemon halves to the grill, cut-side down. Cook for 3–4 minutes, until lightly charred.
- In a large bowl, combine the grilled corn kernels, cubed watermelon, cucumber pieces, feta cubes, and chopped fresh herbs.
- In a small bowl, squeeze the juice from 1 charred lemon half. Whisk in the olive oil, kosher salt, and black pepper. Taste and adjust seasoning as needed.
- Pour the dressing over the salad and toss until well combined. Serve immediately.
Notes
- Feta: Use feta from a block in brine for the best flavor and cube it yourself instead of buying pre-crumbled.
- Lemon: Grill an extra lemon if you’d like wedges for serving at the table.
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Storage & Make Ahead:
- Best enjoyed fresh.
- Prep ingredients up to 1 day ahead; store separately.
- Grill corn and lemon in advance, then assemble before serving.
- Leftovers keep a day or two, but may get watery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
