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.