Summer Peach Watermelon Salad (Printable Version)
Juicy peaches and watermelon tossed with fresh mint and tangy lime dressing for a refreshing summer dish.
# What You Need:
→ Fresh Fruit
01 - 2 cups watermelon, cut into 1-inch cubes
02 - 3 ripe peaches, pitted and sliced into wedges
03 - 1 cup strawberries, hulled and quartered
→ Fresh Herbs & Garnishes
04 - 1/4 cup fresh mint leaves, torn into pieces
05 - 1/4 cup feta cheese, crumbled
→ Citrus Dressing
06 - Juice of 1 medium lime (approximately 2 tablespoons)
07 - 1 tablespoon honey or pure maple syrup
08 - 1 tablespoon extra-virgin olive oil
09 - 1/4 teaspoon sea salt
# How-To:
01 - Place watermelon cubes, peach wedges, and quartered strawberries in a large mixing bowl. Handle fruit gently to avoid crushing delicate pieces.
02 - Scatter torn mint leaves over the fruit mixture. Toss gently with a folding motion to distribute herbs evenly without damaging the fruit.
03 - In a small bowl, combine lime juice, honey, olive oil, and sea salt. Whisk vigorously until emulsified and slightly thickened, about 30 seconds.
04 - Drizzle the prepared dressing evenly over the fruit. Using a large spoon or clean hands, gently fold the salad until all pieces are lightly coated.
05 - Transfer salad to a serving platter or shallow bowl. Sprinkle crumbled feta cheese across the top. Garnish with additional fresh mint leaves and serve immediately.
# Expert Tips:
01 -
- The lime and honey dressing wakes up the natural sweetness of the fruit without overwhelming it
- It comes together in literally 15 minutes but looks like you spent way more effort on it
02 -
- Watermelon releases a lot of liquid as it sits, so do not add the dressing until right before serving or you will end up with fruit soup
- The mint flavor intensifies over time, so if you are making this ahead, add the fresh mint just before serving instead
03 -
- Chill your serving bowl in the freezer for 10 minutes before assembling the salad. The cold bowl helps keep everything crisp and refreshing longer.
- If your peaches are stubbornly underripe, slice them thinner and let them macerate in the dressing for 10 minutes before tossing with the rest of the fruit.