Summer Peach Watermelon Salad (Printer-Friendly)

Juicy peaches and watermelon with cucumber, mint, basil, feta and pistachios, tossed in honey-lime dressing.

# What You'll 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, add watermelon cubes, sliced peaches, and cucumber. Gently toss to distribute evenly.

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

03 - Pour the prepared dressing over the fruit mixture and toss gently to thoroughly coat the produce.

04 - Incorporate fresh mint, basil leaves, half of the crumbled feta cheese, and half of the chopped nuts. Lightly toss to combine.

05 - Transfer the salad to a serving platter. Garnish with remaining feta cheese and nuts. Serve immediately for optimal freshness.

01 -

This salad lets every fruit flavor shine, thanks to the simplest honey-lime dressing trick I learned after so many bland versions.
It looks as stunning on the table as it tastes, and it’s the perfect burst of color for any outdoor meal.

02 -

I once tried making this hours ahead and came back to a soupy, faded mess—always assemble right before you serve.
Switching honey for maple syrup for a vegan batch was such a happy accident—I ended up loving the subtle flavor shift.

03 -

Toasting the nuts for a minute in a dry pan wakes up their flavor beyond belief.
If your watermelon isn’t sweet enough, a pinch of sugar in the dressing works wonders—it’s a tiny adjustment that’s saved me on off-days.