Summer Peach Watermelon Salad (Printable Version)

Juicy peaches and watermelon with mint, cucumber, feta and a honey-lime drizzle—refreshing and bright for hot days.

# What You Need:

01 - 2 cups seedless watermelon, cut into 1-inch cubes

02 - 2 large ripe peaches, sliced

03 - 1 cup cucumber, thinly sliced

04 - 1/3 cup feta cheese, crumbled

05 - 1/4 cup roasted pistachios or toasted almonds, roughly chopped

06 - 1/4 cup fresh mint leaves, torn

07 - 2 tablespoons fresh basil leaves, torn

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

01 - In a large mixing bowl, place the watermelon cubes, sliced peaches, and thinly sliced cucumber.

02 - In a small bowl, whisk the extra-virgin olive oil, honey, lime juice, pinch of salt, and freshly ground black pepper until emulsified.

03 - Pour the dressing over the mixed fruits and cucumber. Toss gently to ensure even coating.

04 - Add torn mint, basil leaves, half the crumbled feta cheese, and half the chopped nuts. Toss again lightly.

05 - Transfer the salad to a serving platter and sprinkle with remaining feta cheese and nuts.

06 - Present immediately to enjoy optimal freshness.

01 -

This salad feels almost too pretty to eat, but it disappears shockingly fast once served.
Honey-lime dressing brings out the flavors in ways you’d never expect from just mixing fruit together.

02 -

If you make this too far ahead, the fruit pool their juices and the salad turns soggy—toss just before serving.
The best flavor comes from peaches that yield slightly to pressure but aren’t mushy; rock hard or overripe peaches don’t work as well.

03 -

Never overmix or you risk a watery salad—fold gently from the bottom up.
If your peaches aren’t sweet enough, add a pinch more honey to the dressing before tossing.