This salad is what happens when a Southern fruit stand meets Mediterranean-style simplicity—juicy watermelon, ripe peaches, and a kiss of mint brought together in perfect balance. It’s sweet, crisp, and just a touch savory, the kind of dish that feels like a breeze through an orchard.
One bite in, and you’ll see why it tastes as good as our other bright, salad favorites— Pineapple Walnut Salad and Autumn Chopped Salad. The textures play off each other like a seasonal symphony, refreshing enough for hot afternoons or a breezy brunch spread.
Inspired by sun-drenched summers abroad and backyard potlucks at home, this recipe shows how a few fresh ingredients can deliver gourmet flavor with zero fuss. It’s a travel postcard in a bowl—no passport needed.
Flavor Bomb Alert!
- I first tossed this together on a whim using leftover peaches—and now it’s my go-to when I want a salad that doubles as dessert.
- It’s always a hit at barbecues because it looks fancy but takes 10 minutes flat—guests ask for the recipe every time.
- Swapping mint for basil or adding feta turned it from a side into a main—I’ve had it with naan and grilled tofu for a full meal.
- It surprisingly helped me curb sugar cravings in summer—I reach for this instead of popsicles and feel way more refreshed.
- The taste? Bright, juicy, and just the right amount of indulgent—like fruit salad leveled up.
Peach Watermelon Salad Recipe
Peach Watermelon Salad is a juicy, vibrant summer dish bursting with sweet watermelon, ripe peaches, crisp cucumbers, briny feta, and fresh mint, all tossed in a light vinaigrette. It’s refreshing, colorful, and perfect for warm-weather meals, picnics, or backyard gatherings.
Equipment
- Large mixing bowl
- Small whisk
- Small bowl (for vinaigrette)
- Cutting board
- Chef’s knife
- Salad tongs or large spoon
- Measuring spoons
- Serving platter
Ingredients
Vinaigrette
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 shallot finely chopped
- 1 tsp dried oregano
- 3 clove garlic chopped
- Kosher salt and freshly cracked black pepper to taste
Salad
- 2 yellow peaches sliced
- 1 sheet fresh feta cheese cut into ½-inch cubes (about ½ cup once cubed)
- 1 shallot finely chopped
- 3 Persian cucumbers sliced into ½-inch thick rounds
- 4 tbsp torn mint plus extra for garnish
- 1 small seedless watermelon cut into 1-inch cubes or melon balls
- 2 tbsp olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large bowl, combine the cubed watermelon, thinly sliced shallots, and chopped fresh mint.
- Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
- Cover and refrigerate for at least 1 hour and up to 3 hours to let the flavors meld.
- Remove the bowl from the fridge and add the sliced peaches, cubed feta, and cucumber.
- In a small bowl, whisk together the vinaigrette ingredients until smooth and well combined.
- Drizzle the vinaigrette over the salad and toss gently to mix everything evenly.
- Transfer the salad to a serving bowl.
- Finish with a final sprinkle of salt, pepper, and extra mint, if desired.
Notes
- Slice the cucumbers thinly or into half-moons for a better bite and presentation.
- Shallots can be soaked in cold water for 10 minutes before mixing to mellow their sharpness.
| Calories | 387kcal |
| Carbohydrates | 65g |
| Fiber | 5g |
| Fat | 15g |
| Protein | 6g |
| Cholesterol | 0.1g |
Tips To Ease Your Job!
- Use a Melon Baller: Want that Instagram-worthy look? Scoop your watermelon into perfect balls instead of cubes for an extra-pretty presentation with less knife work.
- Buy Pre-Cubed Feta: Save time (and effort) by buying feta that’s already cubed or crumbled—just make sure it’s high quality for best flavor.
- Make the Vinaigrette in Advance: Whisk it up and store it in a jar in the fridge. The flavors deepen, and you’ll thank yourself later.
- Chill Before Serving: A cold salad is extra refreshing. Keep your ingredients (and serving bowl!) chilled for that crisp, cool bite.
