Cucumber, watermelon, and roasted corn salad

Try this refreshing cucumber, juicy watermelon, and flavorful roasted corn salad for a burst of bright colors and delicious combination of flavors.

Ingredients:

• 2 ears fresh corn
• 2 cups diced seedless watermelon
• 1 hothouse cucumber, seeded and diced
• 1 cup crumbled feta cheese
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons champagne vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Heat up the oven to 350°F. Bake the corn for approximately half an hour, until it becomes soft. Take it out of the oven and allow it to cool down a bit. Once it's cool to touch, peel off the husk and slice off the kernels from the cob. Combine the corn with watermelon, cucumber, feta cheese, red onion, and basil in a sizable bowl.
2. Mix the vinegar and olive oil in a tiny bowl using a whisk and add salt and pepper to your liking. Pour the dressing over the salad and mix it gently to cover the ingredients evenly.

Summary:

• Calories: 1226 kcal
• Fat: 90 g
• Protein: 33 g
• Carbs: 86 g
• Potassium: 1581 mg
• Magnesium: 190 mg