My watermelon, peach and feta salad might be my new favorite summer salad. It is fresh, clean and crisp and has all my favorite flavors in one salad. Let’s face it, in the summer when watermelon and peaches are at their best, I tend to go hog wild using them in all kinds of recipes. From watermelon agua fresca and watermelon rose slushies, to compressed watermelon, feta & Arugula salad with jalapeńo dressing, you are going to see watermelon in tons of my recipes. When it comes to peaches, well I might be be going savory with my chicken, peaches & cream or going with dessert recipes like my grated frozen peaches and cream or my grilled peaches with Mascarpone & balsamic drizzle. But a bright and flavorful salad will show up more often as lunch, dinner and as a side dish at my BBQs and picnics.
Peach and feta salad is pretty popular everywhere but I loved the idea of adding watermelon. Watermelon peach salad just screams summer to me, so this salad was a no brainer. I added the cucumber because it is cool and crisp and the perfect veggie for this salad. I pretty much love feta, but if you aren’t a fan, you can omit it or substitute blue cheese or shavings of Parmesan. Both would work here.
To get started on this recipe, be sure you’ve picked the freshest fruit, veggies and herbs. I want the peaches ripe and fragrant, and the watermelon should be firm, bright red and juicy. I use an English cucumber in this dish so I can just slice it and add to the salad. English cucumbers are usually sold wrapped in cellophane and have thin, untreated skins. They are perfect here but if you choice to use a regular cucumber, I’d peel it first, cut in horizontally and scrape out the seeds so the salad isn’t too wet. Use a handy-dandy grapefruit spoon to get that job done. It is my secret tool that I use for everything. No grapefruit spoon? Use a regular spoon.
Get your other ingredients together and chop your basil and mint, zest your lemon and peel your shallot. Mince the shallot and put to the side. I use low-fat feta cheese crumbles in this recipe, but feel free to use full fat. This is just my preference when watching that waistline.
I chop my watermelon into medium sized chunks, and cut my peaches into similar sized chunks. I slice my cucumber and I have everything ready to go.
To make your dressing add the lemon honey, lemon juice, olive oil, salt and pepper and minced shallot to a small bowl. Whisk everything together. I purchase my Meyer-lemon honey at my local farmer’s market from this great company Bee Ladies Honey. They are local here in Southern California and the flavor and quality can’t be beat. You can order from them online, or find a similar lemon honey at your local farmer’s market or supermarket. If you can’t find it, just regular honey. You may want to add some lemon zest to the mix (1/2 teaspoon) to up the lemon flavor.
While I know that you’ll often seem lime juice with watermelon, I went with the lemon because I was loving this lemon honey. If limes are more your jam, substitute lime juice and lime zest and use plain honey. You won’t hurt my feelings and the salad will be just as delicious.
Add all your chopped fruit and veggies, chopped herbs and crumbled feta to a large bowl and toss gently. Add the dressing and gently toss to combine. I like to chill my salad until cold, but this is perfectly fine served right away. Top with the lemon zest and sprinkle with flaky salt. I use Maldon, my personal favorite.
I serve the salad on a platter and garnish with fresh mint leaves.
If you like the salad, be sure to leave a rating and a comment below. Did you make substitutions or alter the recipe? If so, please share. I’d love to see what you are doing.
Looking for other summer salads? Be sure to try some of my other favorites.
All Green Fruit & Veggie Salad
Blackberry Chicken Salad for Two
Exotic Fruit Salad with Honey Lime Dressing
Watermelon, Peach & Feta Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
For Lemon-Honey Dressing
- 2 Tbsp. lemon honey
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 Tbsp. shallot, finely minced
For The Watermelon Salad
- 3 Cups seedless watermelon, cut into chunks
- 2 peaches, cut into chunks
- 1 English cucumber, large slices, cut in half
- 1 Tbsp. fresh mint leaves, chopped
- 1 Tbsp. fresh basil leaves, chopped
- 1/2 cup crumbled feta cheese, more to your liking
- Lemon zest, from one lemon
- Flaky salt to finish (Maldon is a favorite)
Instructions
- Make your dressing by mixing everything is a small bowl.
- Cut your fruit and veggies, and chop your herbs. Add the fruit and veggies to a large bowl. Sprinkle the herbs over the mixture and add the cheese. Gently toss.
- Pour the dressing over the top and toss to coat. Finish with a sprinkle of flaky salt and serve. Enjoy.
