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Peach Watermelon Salad

Peach watermelon salad with juicy fruit, torn mint, and a light lime-honey dressing. Fresh slices and cubes are layered on a platter and finished with flaky sea salt and optional feta for a crisp, summery bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Peach Watermelon Salad
  • 3 cup watermelon cubed
  • 2 peaches ripe, sliced
  • 0.5 cup fresh mint leaves torn
  • 0.25 cup red onion thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 0.25 tsp flaky sea salt
  • 0.25 cup crumbled feta optional

Method
 

Assemble the salad
  1. Arrange the watermelon cubes and sliced peaches on a large serving platter, spreading them out in an even layer so every bite has fruit.
  2. Scatter the thinly sliced red onion evenly over the fruit so the flavor distributes without bunching.
Make the lime-honey dressing
  1. Whisk together the olive oil, lime juice, and honey in a bowl until the honey dissolves and the mixture looks glossy.
Finish and serve
  1. Drizzle the dressing evenly over the salad so the fruit shines and stays lightly coated rather than soaked.
  2. Top with torn fresh mint leaves and flaky sea salt, then add the crumbled feta if using for a salty, creamy contrast.
  3. Serve immediately for the best texture and flavor, since fruit is juiciest right after assembly.

Notes

For the juiciest salad, use ripe peaches and seedless watermelon that’s cold from the fridge. Store leftovers covered in the refrigerator up to 1 day (the fruit will release more juice). Freezing is not recommended. If you want it dairy-free, skip the feta without changing the lime-honey dressing.