Summer Peach Watermelon Salad (Print Version)
Juicy peaches, watermelon and cucumber with mint and basil, tossed in honey-lime; feta and pistachios optional.
# What You'll 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 Make It:
01 - In a large mixing bowl, add watermelon cubes, sliced peaches, and cucumber. Gently combine to distribute evenly.
02 - In a separate 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. Toss gently to coat all ingredients.
04 - Add fresh mint, basil leaves, half of the crumbled feta cheese, and half of the chopped nuts. Toss lightly to incorporate.
05 - Transfer salad to a serving platter. Sprinkle with remaining feta cheese and nuts for garnish.
06 - Serve promptly to enjoy the salad at peak freshness.
# Expert Advice:
01 -
- This salad is the ultimate excuse to buy that extra-ripe watermelon you eyed at the market.
- It’s become my go-to for last-minute outdoor gatherings because everyone ends up asking for seconds—and the recipe.
02 -
- Once, I made the mistake of assembling this too early—the watermelon let loose so much juice, the salad was soupy by the time we ate.
- I learned that adding the herbs and cheese at the very end keeps them lively and prevents soggy greens.
03 -
- Salting the fruit very lightly before dressing intensifies flavor—learned by happy accident.
- Slice peaches just before mixing so they don’t brown or soften too early.