Peach Watermelon Salad With Feta (Print Version)
Peaches and watermelon tossed with feta, mint, and a lime-honey vinaigrette for a bright summer dish.
# What You Need:
→ Fruits
01 - 2 ripe peaches, pitted and sliced
02 - 4 cups watermelon, cubed and seeded
→ Cheese
03 - 3/4 cup feta cheese, crumbled
→ Herbs
04 - 1/4 cup fresh mint leaves, chopped
05 - 1 tablespoon fresh basil leaves, torn
→ Dressing
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon freshly squeezed lime juice
08 - 1 teaspoon honey
09 - Salt and black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, gently toss together the peach slices and watermelon cubes.
02 - Scatter the crumbled feta cheese, chopped mint, and torn basil over the fruit.
03 - In a small bowl, whisk together the extra-virgin olive oil, lime juice, honey, salt, and black pepper until well blended.
04 - Drizzle the dressing evenly over the salad. Toss gently to coat without breaking up the fruit pieces.
05 - Serve immediately at room temperature, or chill for up to 30 minutes before serving.
# Expert Tips:
01 -
- Zero cooking means you can throw this together while your guests are still settling in with their drinks.
- The combination of salty feta, sweet watermelon, and bright lime juice somehow tastes like you tried much harder than you actually did.
02 -
- Watermelon weeps like nobody is watching so if you prep the fruit ahead, keep the peaches and watermelon in separate containers and combine them no more than thirty minutes before eating.
- Tossing this salad aggressively will turn it into a pink soup so always fold gently with the lightest hands you have.
03 -
- A sprinkle of flaky finishing salt right before serving wakes up every single flavor in the bowl and makes people ask what your secret is.
- Chilling the serving bowl or platter in the freezer for ten minutes before assembling keeps the salad refreshingly cold on even the hottest afternoon.