Maryland Style Watermelon Feta Salad
July 23, 2020 by Nicole Collins
I wish we could have summer produce all year long
I mean, it's just not fair and I feel like whining about it for a minute.
There is nothing like a heavy summer watermelon. There's nothing like sweet summer corn on the cob. There is nothing like a luscious summer heirloom tomato. Why can't we have them all year long? I mean, who really looks forward to squash and root vegetables. NOT ME!
Though, would I enjoy these summertime staples less if I had access to them whenever I want?
I can say that I think it's really interesting how certain types of produce can only grow in certain weather conditions. I actually tried to cheat the system myself by trying to grow watermelon radishes in the summer, even though the packaging clearly says they should be grown in late spring or early fall. And, they've struggled. The greens wilt during the day if it's hot. They're growing at a little bit of a slower pace than expected. And, they ones that I've harvested are definitely smaller and spicier than they should be. So, that right there is the perfect example of why we have seasonal produce. Like it or not.
Well, since we're still in the heat of the summer, I figured no time like the present to celebrate the best of what summer has to offer. So today, we're making Maryland Style Watermelon Feta Salad.
And, you guys should know by now that Maryland style = OLD BAY!
I'm pretty traditional when it comes to watermelon. I don't need it seasoned or mixed with lots of other things for me to be able to thoroughly enjoy it. But, a jazzed up watermelon salad every now and then is certainly not something to turn my nose up at either.
This salad is super duper easy to make. We really don't have much to do other than throw all of the ingredients in a bowl, toss them together, and stuff our faces. To a big bowl, we add some cubed watermelon, some fresh corn, some salty crumbled feta, and some oniony scallions. Then, we “dress” the salad with some lemon juice, a drizzle of olive oil, some Old Bay, and a pinch of salt; and, we gently toss it all together. That's it. Recipe complete!
The savory elements bring a nice contrast to the sweet and juicy watermelon. You guys know I love a good salty/sweet mash up, and this is basically the same concept. Many people like to salt their watermelon on the regular, but the Old Bay just adds a little extra pizazz. Plus, all of these fresh summer flavors make this salad so refreshing. It's the perfect snack for a hot summer day.
Now, this salad is best served fresh. Because watermelon is so juicy, things can get a little soggy if they sit in the fridge for too long. So if you're not serving this whole salad at once, prep and store the components separately then dress when you're ready to eat it. That's the best way to keep all of the produce perfectly crisp and fresh.
I've been eating watermelon like it's my job lately. You think that's the equivalent of squirrels hoarding nuts for the winter, but in reverse? Oh well. Either way, I hope you enjoy. And, let's eat!
Maryland Style Watermelon Feta Salad
Serves: 4 Print
3 cups watermelon, cubed
1 cup corn (thawed if frozen)
½ cup feta, crumbled
2 green onions, chopped
1 tbsp olive oil
½ tbsp lemon juice
¾ tsp Old Bay seasoning
salt, to taste
To a large mixing bowl, add watermelon, corn, feta, green onions, olive oil, lemon juice, and Old Bay. Toss gently to mix well. Season with a pinch of salt, and toss gently again. Serve!
*This salad is best served in the first 24 hours.
*I recommend using fresh corn off the cob if it's available. To roast the corn, preheat oven to 350 degrees. Place the corn still in the husk on a sheet pan. Roast for 30 minutes. Set aside to cool. When cool to the touch, remove husk and cut kernels off cob. Thawed frozen corn is fine too, but there's nothing like the taste of fresh corn.