Summer Peach Watermelon Salad (Printable)
Juicy peaches and watermelon with cucumber, mint, feta and pistachios in a zesty honey-lime dressing.
# 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
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 - Place the 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, a pinch of salt, and freshly ground black pepper until well combined.
03 - Pour the dressing over the fruit mixture and toss gently to ensure all pieces are evenly coated.
04 - Add the fresh mint leaves, basil, half of the feta cheese, and half of the pistachios or almonds. Toss lightly to blend.
05 - Transfer the salad to a serving platter. Sprinkle with the remaining feta cheese and nuts for garnish.
06 - Serve immediately for optimal freshness.
# Expert Advice:
01 -
- This is the kind of salad that barely makes it to the table before someone snags a piece of fruit right from the bowl.
- The sweet-and-salty hit from the feta and pistachio is genuinely what made me crave it again the next day.
02 -
- Overmixing breaks down the fruit and leaves you with a watery mess—I learned the hard way after one overzealous stir.
- Letting the salad sit for more than 20 minutes means juicy puddles, so always dress and serve last minute.
03 -
- Chill your serving plates for ten minutes in the fridge so the salad stays cold in the heat.
- Gently pat the fruit pieces dry after cutting to prevent excess puddling at the bottom of the bowl.