All that colorful summer produce is starting to show up at farmers' markets around SoCal, and this salad from KCET's own Cook's Country combines some of the best seasonal flavors in one bowl. Just make sure you let the corn cool before you add the watermelon, and you're on your way to summer bliss.
Serves 4 to 6
2 cups watermelon, cut into 1/2-inch pieces
2 cucumbers, peeled, quartered lengthwise, seeded, and cut into 1/2-inch pices
Salt and pepper
2 scallions, sliced thin
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons olive oil
5 ears corn, kernels cut from cobs
1/4 cup minced fresh mint
4 ounces crumbled feta cheese
Toss watermelon and cucumbers with ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes. Combine scallions, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature, about 20 minutes. Stir in feta cheese, drained watermelon and cucumbers, and mint. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)