Peach Watermelon Salad
A refreshing and vibrant salad made with juicy watermelon, sweet peaches, and fresh herbs that capture the taste of summer in every bite.
Ingredients
Main Ingredients
- 5-6 cups Seedless watermelon, cubed Use mini watermelons for sweetness; can use pre-cut watermelon.
- 2-3 medium Ripe peaches, sliced or cubed Any ripe peach works; nectarines can be substituted.
- 1 medium Cucumber, thinly sliced or chopped Adjust quantity based on preference.
- 1/4 cup Fresh mint leaves, roughly chopped Can substitute with basil or cilantro.
- 1/4 cup Fresh basil leaves, roughly chopped Optional but adds flavor.
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey or maple syrup (optional) For a lightly sweet dressing.
- 1 tablespoon Olive oil Just a splash.
- 1/2 cup Crumbled feta cheese or soft goat cheese (optional) Omit for a vegan dish.
- 1/4 cup Toasted nuts or seeds Use sliced almonds, pistachios, pecans, or pumpkin seeds.
- to taste Sea salt
- to taste Freshly ground black pepper
Instructions
Preparation
- Cut the watermelon into bite-size cubes and add them to a large bowl.
- Slice or cube the peaches and toss them in with the watermelon.
- Slice the cucumber and add it to the bowl.
- Roughly chop the mint and basil, then sprinkle over the fruit.
Making the Dressing
- In a small jar or bowl, stir together fresh lime juice, honey or maple syrup (if using), olive oil, and a pinch of salt and pepper. Adjust for taste.
Assembly
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle with crumbled feta or goat cheese, and add toasted nuts or seeds on top.
- Taste and adjust seasoning with salt or additional lime as necessary.
Notes
Leftovers can be stored in the fridge for about 1-2 days. Serve as a side dish with grilled meats or as a light lunch topped with greens. Optional add-ins include arugula, spinach, or chili flakes for heat.