Summer Peach Watermelon Salad (Print version)

Juicy peaches and watermelon with cucumber, herbs, feta and pistachios, dressed in honey-lime for a bright summer side.

# 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 in a large mixing bowl.

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

03 - Drizzle the prepared dressing over the watermelon, peaches, and cucumber. Gently toss to evenly coat.

04 - Incorporate fresh mint, basil, half of the feta cheese, and half of the roasted pistachios or toasted almonds. Toss lightly to distribute.

05 - Transfer salad to a serving platter. Scatter remaining feta and nuts across the top for garnish.

06 - Serve immediately to maintain optimal texture and freshness.

01 -

Every bite is a crisp, juicy relief from blazing summer heat, almost embarrassingly easy to throw together.
The honey-lime dressing feels like your secret kitchen trick, making humble fruits taste absolutely unforgettable.

02 -

If you leave the salad sitting too long, the fruit turns watery and loses all its punch—I learned that watching the pool party version slump on the sidelines.
Gently tossing is key; too much and the watermelon crumbles, leaving you with pink soup instead of salad.

03 -

Toast the nuts on low heat to draw out deep flavor and extra crunch—don’t walk away, they turn quick.
Layering the garnishes at the end keeps the finished plate dazzling and the textures fresh.