Peach Watermelon Salad With Feta (Print Page)
Juicy peaches and watermelon with crumbled feta, mint and lime-honey vinaigrette for a quick, chilled summer salad.
# What You Need:
→ Fruits
01 - 2 cups fresh watermelon, cubed (about 1/2 inch pieces)
02 - 2 ripe peaches, pitted and sliced or cubed
03 - 1/4 cup fresh blueberries (optional, for added color)
→ Cheese
04 - 3/4 cup feta cheese, crumbled
→ Vegetables & Herbs
05 - 1/4 small red onion, thinly sliced into half-moons
06 - 2 tablespoons fresh mint leaves, roughly chopped
07 - 1 tablespoon fresh basil leaves, thinly sliced (chiffonade)
→ Dressing
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lime juice (lemon juice may be substituted)
10 - 1 teaspoon honey
11 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Cube the watermelon into bite-sized pieces, pit and slice the peaches, and thinly slice the red onion. Place the watermelon, peaches, blueberries (if using), and red onion into a large mixing bowl.
02 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, a pinch of kosher salt, and freshly ground black pepper until the dressing is well emulsified.
03 - Pour the dressing over the fruit and onion mixture. Gently toss to coat all ingredients evenly without breaking apart the delicate fruit pieces.
04 - Scatter the crumbled feta cheese, chopped mint, and sliced basil over the dressed salad. Toss lightly to distribute the cheese and herbs throughout.
05 - Transfer the salad to a serving platter or bowl. Garnish with additional herbs and extra feta if desired. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The saltiness of the feta against all that sweet juice is the kind of contrast that makes people close their eyes when they eat.
- Zero cooking means you can throw this together while your guests are literally walking through the door.
02 -
- This salad does not wait for anyone because the watermelon will start releasing juice and pooling at the bottom after about twenty minutes, so dress it right before eating.
- I once made the mistake of refrigerating the dressed salad overnight and found a sad pink soup in the morning, so always store components separately if you are prepping ahead.
03 -
- A squeeze of lime juice directly over the peaches before assembling prevents oxidation and gives you a few extra minutes of that gorgeous golden color.
- Warm the honey for ten seconds in the microwave so it blends into the dressing instantly instead of clumping into a stubborn glob at the bottom of the bowl.