Too hot to turn on the oven? This Summer Peach Watermelon Salad is for you. It is the ultimate way to stay cool. You will love how fast it comes together. It is bright, fresh, and perfect for a sunny day.
Why You’ll Love This Recipe
This salad is a total winner for your next summer BBQ. The sweet fruit and salty feta make a perfect pair. It is light enough for a hot afternoon. You only need 15 minutes to make it. It is a great way to use seasonal fruit. Your family will keep coming back for more.
How It Comes Together
Making this is as easy as chopping and whisking. You just toss the fruit together in a chilled bowl. The dressing is a simple mix of lime and honey. Even if you are a beginner, you can do this. It is a no-stress side dish for any meal.
Ingredients You’ll Need
This recipe uses fresh, simple ingredients that taste like sunshine.
- 4 cups seedless watermelon, cut into 1-inch cubes
- 2 large ripe peaches, pitted and sliced into 1/2-inch wedges
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chiffonade
- 1/4 cup red onion, shaved paper-thin
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
Step-by-Step Directions
- Place the cubed watermelon and sliced peaches into a large, chilled mixing bowl.
- In a small bowl, whisk the olive oil, lime juice, honey, salt, and pepper.
- Add the paper-thin red onion slices to the fruit mixture.
- Drizzle the dressing over the ingredients.
- Use a rubber spatula to gently fold everything together.
- Add the fresh mint and fold once more to distribute.
- Transfer the salad to a chilled serving platter.
- Garnish with the crumbled feta cheese and serve immediately.
Best Ways to Enjoy It
Serve this salad on a large, chilled platter for the best look. It goes great with grilled chicken or burgers. You can also enjoy it as a light lunch. Set it out at your next family picnic and watch it disappear. It is a beautiful addition to any summer table.
How to Store Leftovers
This salad is best enjoyed right after you make it. The fruit can get soft if it sits too long. If you have leftovers, keep them in the fridge. They will stay fresh for about one day. Do not freeze this salad as the texture will change. For a make-ahead tip, chop the fruit early but add dressing later.
Tips for Best Results
- Use a chilled bowl to keep the fruit crisp.
- Don’t skip the red onion for a nice crunch.
- Slice the onions paper-thin so they aren’t too strong.
- Choose a heavy watermelon for the sweetest flavor.
- Add a handful of fresh summer berries for extra color.
- Gently fold the fruit so it doesn’t get mushy.
Easy Flavor Ideas
- Swap the feta for goat cheese for a creamier taste.
- Use basil instead of mint for an earthy twist.
- Add a splash of balsamic glaze for extra sweetness.
- Swap the honey for maple syrup to make it vegan-friendly.
Common Questions
Can I make this ahead of time?
You can prep the fruit a few hours early. Just wait to add the dressing and feta until serving. This keeps the fruit from getting soggy.
Will kids eat the red onion?
If you slice it very thin, it is quite mild. You can also soak the onion in cold water first. This removes some of the sharp bite.
I hope this Summer Peach Watermelon Salad brings joy to your table. It is the perfect treat for a lazy summer afternoon. Enjoy every refreshing bite with your loved ones!
— Lidia
Refreshing Easy Summer Peach Watermelon Salad
Ingredients
- 4 cups seedless watermelon, cut into 1-inch cubes
- 2 large ripe peaches, pitted and sliced into 1/2-inch wedges
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chiffonade
- 1/4 cup red onion, shaved paper-thin
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon hone y
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
Instructions
- Place the cubed watermelon and sliced peaches into a large, chilled stainless steel mixing bowl.
- In a small glass bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until the dressing is fully emulsified.
- Add the shaved red onion to the fruit mixture.
- Drizzle the dressing over the ingredients and use a rubber spatula to gently fold the components, ensuring even coating without compromising the fruit structure.
- Add the mint chiffonade and fold once more to distribute.
- Transfer the salad to a chilled serving platter and garnish evenly with the crumbled feta cheese.
- Serve immediately at a temperature between 40°F and 45°F (4°C - 7°C).
