Summer Peach Watermelon Salad (Printable View)
Juicy peaches, watermelon, cucumber, fresh herbs and feta dressed in honey-lime for a bright summer dish.
# What You Need:
→ Fruits
01 - 2 cups seedless watermelon, cut into 1-inch cubes
02 - 2 large ripe peaches, sliced
03 - 1 cup cucumber, thinly sliced
→ Cheese & Nuts (optional)
04 - 1/3 cup feta cheese, crumbled
05 - 1/4 cup roasted pistachios or toasted almonds, roughly chopped
→ Fresh Herbs
06 - 1/4 cup fresh mint leaves, torn
07 - 2 tablespoons fresh basil leaves, torn
→ Dressing
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon honey
10 - Juice of 1 lime
11 - Pinch of salt
12 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Combine watermelon cubes, sliced peaches, and cucumber in a large mixing bowl.
02 - In a small bowl, whisk together extra-virgin olive oil, honey, lime juice, salt, and black pepper until emulsified.
03 - Pour the dressing over the fruit and cucumber mixture. Gently toss to coat evenly.
04 - Add torn mint, basil, half of the crumbled feta, and half of the chopped nuts. Toss lightly to combine.
05 - Transfer salad to a serving platter. Sprinkle with remaining feta and nuts for garnish.
06 - Serve immediately for optimal freshness.
# Expert Advice:
01 -
- This salad is impossibly refreshing — it practically sparkles on a hot day when you take that first, juicy bite.
- I started making it on a whim for summer picnics and it always disappears, even among skeptical fruit-and-cheese doubters.
02 -
- If you let this salad sit too long, the fruits start to weep and the vibrant flavors muddy — always serve right away.
- Switching maple syrup for honey makes it vegan without sacrificing sweetness.
03 -
- Always taste a small piece of melon and peach before slicing — if either isn’t at peak sweetness, use a bit more honey to balance.
- A final grind of fresh black pepper right at the end lifts the salad to a grown-up level.