Summer Peach Watermelon Salad (Printer-friendly)

Juicy peaches and watermelon with cucumber, mint, feta, and honey-lime dressing for a bright summer dish.

# What you'll need:

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 - Combine watermelon cubes, peach slices, and thinly sliced cucumber in a large mixing bowl.

02 - Whisk together extra-virgin olive oil, honey, fresh lime juice, a pinch of salt, and black pepper in a small bowl until well emulsified.

03 - Drizzle the dressing over the prepared fruits and gently toss to coat evenly.

04 - Fold in fresh mint and basil, along with half of the crumbled feta and half of the nuts. Toss briefly to combine.

05 - Transfer salad to a serving platter and sprinkle with the remaining feta and nuts. Serve immediately for optimal freshness.

01 -

Once you whisk together the honey-lime dressing, you might never go back to store-bought bottles.
This is the kind of simple salad that looks like you put in way more effort than you actually did—friends always ask for the recipe.

02 -

If you prep this even an hour ahead, the fruits start releasing juice and the salad gets a bit soupy—assemble right before serving for the best texture.
Once, I forgot to toast the nuts, and the difference in flavor and crunch was startling—take the extra minute, it’s worth it.

03 -

Layering the salad gently by hand keeps the fruit from turning mushy—my favorite trick learned after a few collapsed salads.
Rubbing mint leaves lightly between your fingers before tearing releases even more fragrance into the salad.