Summer Peach Watermelon Salad (Print)

A bright, cooling mix of peach, watermelon, cucumber, herbs, feta and pistachios dressed in honey-lime.

# Ingredient list:

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 - Place watermelon cubes, sliced peaches, and cucumber into a large mixing bowl.

02 - In a small bowl, whisk together olive oil, honey, lime juice, salt, and black pepper until emulsified.

03 - Drizzle the dressing over the fruits and vegetables. Gently toss to coat all ingredients evenly.

04 - Add fresh mint, basil, half the crumbled feta, and half the chopped nuts to the salad. Toss lightly to distribute.

05 - Transfer to a serving platter. Sprinkle remaining feta and nuts on top as garnish. Serve immediately.

01 -

This salad tastes like summer in a bowl and makes your whole kitchen smell like a fruit stand.
It became my go-to for impromptu get-togethers because everyone raves, even after the last bite disappears.

02 -

Letting the salad sit too long makes the watermelon leak— always toss and serve right away.
I learned that using very ripe peaches is worth it, even if you have to eat around a few messy slices.

03 -

For perfect cubes, chill your watermelon first and cut on a serrated knife for fewer slips.
Adding the cheese and nuts at the very end keeps their texture bold and never soggy.