Summer Peach Watermelon Salad (Print)
Peaches and watermelon with cucumber, mint, feta and pistachios in a honey-lime dressing — bright and refreshing.
# Ingredient List:
→ 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 - Place watermelon cubes, sliced peaches, and cucumber in a large mixing bowl.
02 - In a small bowl, whisk together olive oil, honey, lime juice, salt, and black pepper until emulsified.
03 - Pour dressing over fruit mixture and gently toss to coat all components evenly.
04 - Add mint, basil, half of the crumbled feta, and half of the chopped nuts. Toss lightly to combine.
05 - Transfer salad to a serving platter. Top with remaining feta cheese and nuts as garnish.
06 - Serve immediately to enjoy at peak freshness.
# Expert Suggestions:
01 -
- There’s something magical in the way watermelon and peaches combine—a secret I wish I’d learned sooner.
- The honey-lime dressing turns whatever fruit’s on hand into something spectacular, making this salad impossible to resist on a hot day.
02 -
- If you let the salad sit too long, the fruits will release juice and lose their crisp bite.
- Chopping the herbs at the last possible moment keeps them vibrant and stops bruising.
03 -
- Gently pat your fruit dry after cutting—too much juice at the start dilutes the flavors.
- Letting the salad rest five minutes after tossing brings the flavors together beautifully, but don’t wait much longer.