The Pioneer Woman Tasty Kitchen
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Cucumber, Watermelon and Roasted Corn Salad

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Level: Easy

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Description

Fresh cucumber and watermelon salad with sweet roasted corn, feta cheese and red onion.

Ingredients

  • 2 whole Ears Of Fresh Corn
  • 2 cups Diced Seedless Watermelon
  • 1 whole Hothouse Cucumber, Seeded And Diced
  • 1 cup Crumbled Feta Cheese
  • ½ whole Red Onion, Thinly Sliced
  • ¼ cups Fresh Basil Leaves, Chopped
  • 2 Tablespoons Champagne Vinegar
  • ¼ cups Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper

Preparation

Preheat the oven to 350°F. Put the whole ears of corn on a baking tray. Roast the corn for about 30 minutes, until tender. Remove from the oven and let it cool slightly. When cool enough to handle, shuck the corn and carefully cut the kernels off the cobs. Toss together the corn, watermelon, cucumber, feta, red onion, and basil in a large bowl.

Whisk together the vinegar and olive oil in a small bowl and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss gently to coat.

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