Peach Watermelon Feta Salad (Printable)

Juicy peaches, watermelon and feta with mint and lime-honey vinaigrette—ready in 15 minutes.

# What you'll need:

→ Fruits

01 - 2 cups fresh watermelon, cubed (about 1/2-inch pieces)
02 - 2 ripe peaches, pitted and sliced or cubed
03 - 1/4 cup fresh blueberries (optional)

→ Cheese

04 - 3/4 cup feta cheese, crumbled

→ Vegetables & Herbs

05 - 1/4 small red onion, thinly sliced
06 - 2 tablespoons fresh mint leaves, chopped
07 - 1 tablespoon fresh basil leaves, chopped

→ Dressing

08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - Cube the watermelon into 1/2-inch pieces and slice or cube the peaches. If using blueberries, rinse and pat dry.
02 - In a large mixing bowl, combine the watermelon cubes, peach slices, blueberries (if using), and thinly sliced red onion.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, salt, and black pepper until well blended.
04 - Pour the dressing over the fruit mixture and toss gently to coat all ingredients evenly without bruising the fruit.
05 - Add the crumbled feta cheese, chopped mint, and basil. Toss lightly to distribute throughout the salad.
06 - Transfer to a serving platter or bowl. Garnish with additional herbs and feta if desired. Serve immediately for the freshest flavor.

# Expert Tips:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay happy on even the most oppressive August afternoons.
  • The sweet and salty contrast between ripe fruit and tangy feta is genuinely addictive and disappears fast at any gathering.
02 -
  • Toss the dressing right before serving because watermelon releases water fast and you will end up with soup at the bottom of the bowl if it sits too long.
  • Chilling the fruit for an hour beforehand makes every bite more refreshing and firms up the peaches just enough to hold their shape during tossing.
03 -
  • Soak the sliced red onion in ice water for ten minutes to mellow its bite without losing the crunch.
  • A tiny pinch of flaky sea salt on top right before serving makes the watermelon taste impossibly sweet.

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