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This summer watermelon peach mix has turned into my go-to crowd-pleaser for hot days. The blend of ripe watermelon chunks with tender peaches makes such a tasty combo that guests always grab seconds and even thirds.
I came up with this mix during a scorching backyard party when the thermometer broke 100°F. This cool, juicy combo was such a winner that now my friends always ask me to bring it to summer get-togethers.
Ingredients
- Seedless watermelon: Chunks or scoops form the juicy base and give that sweet refreshment that makes this mix so cooling
- Shallot: Gives a gentle oniony kick that works with the sweet fruits without being too strong
- Fresh mint: Adds a cool feeling and fresh scent that takes the whole dish up a notch
- Olive oil: Brings the flavors together and adds some richness against the fruit
- Feta cheese: Brings a salty creaminess that works magic against the sweet fruits
- Yellow peaches: Add a different kind of sweetness and feel to match with the watermelon
- Persian cucumbers: Give a crisp snap and light taste that connects everything
- Red wine vinegar: In the dressing provides the tang needed to balance all the sweetness
- Garlic and oregano: In the mix add Mediterranean depth and interest
Step-by-Step Instructions
- Soak the Basics:
- Mix watermelon pieces with tiny chopped shallots and ripped mint in a big bowl. Pour some olive oil on top and add salt and pepper. This lets the watermelon soak up all the good stuff while letting out some juice to start the salad base. Put it in the fridge for at least an hour but don't go past three hours or it'll get too soggy.
- Put It All Together:
- Take the soaked watermelon mix from the fridge and softly mix in the peach slices, cucumber circles, and feta squares. Be gentle so everything stays nice and the feta doesn't break up too much. Move the whole mix to a serving dish with a small edge to catch all the tasty juices.
- Add Dressing and Enjoy:
- Mix olive oil, red wine vinegar, chopped garlic, finely cut shallot, dried oregano, salt and pepper until smooth. Pour this tasty dressing over the arranged mix right before you serve it. Take a taste and fix the seasoning if needed. For the prettiest look, throw some extra mint leaves on top.
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The mint really makes this dish special for me. I've got several types growing in my garden, and I find that chocolate mint brings an amazing twist to this mix that always catches guests by surprise.
Ingredient Substitutions
This mix works great with whatever you've got handy. You can swap in cantaloupe or honeydew for some or all of the watermelon to change things up. If you can't find good peaches, try nectarines or even fresh strawberries. For folks who don't do dairy, chunks of avocado give you that creamy feel without the feta's saltiness. Just add a little extra salt if you go that route.
Seasonal Variations
While this mix really shines with summer fruits, you can tweak it for any time of year. In spring, swap in strawberries for peaches. Fall calls for apples or pears with a stronger cheese like gorgonzola. Winter versions turn out great with orange segments and pomegranate seeds instead of summer fruits.
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Make-Ahead Tips
While the full mix tastes best when put together just before eating, you can get stuff ready ahead of time. Cut up watermelon and keep it away from other items for up to 24 hours. Mix the dressing a day early and store it in the fridge. Cut cucumbers and peaches no more than a few hours before serving so they don't brown or get mushy.
Serving Suggestions
This flexible mix goes great with anything off the grill, especially chicken or lamb with Mediterranean spices. It also works well with spicy dishes by cooling things down. For a full vegetarian meal, serve it with grilled halloumi cheese and warm pita bread. The mix makes a fancy starter when dished out in small portions on cold plates.
Frequently Asked Questions
- → Can I make this peach and watermelon salad ahead?
Absolutely, prep parts of it early! Marinate the watermelon mix up to 3 hours before eating. The vinaigrette stays good in the fridge for a day. For the best look and texture, add peaches, cucumbers, and feta just before eating, and pour on the dressing when you're ready to serve.
- → What’s a good replacement for feta?
Not a fan of feta? Go for goat cheese for a tangy vibe or creamy burrata. For a dairy-free twist, add some mashed avocado or leave out the cheese entirely for a lighter take.
- → How do I choose the right watermelon and peaches?
Pick watermelons that are heavy and sound hollow when tapped, with a yellow spot underneath. For peaches, look for ones that’re fragrant and give a little when pressed. Skip greenish ones—they’re not ready yet.
- → Can I swap out mint for another herb?
Sure, mix it up! Basil’s great with both the watermelon and peaches, while cilantro adds a zippy edge. For something different, tarragon offers a mild licorice twist. Try mixing herbs for even more depth.
- → What goes well with this dish?
This salad shines next to grilled chicken, shrimp, or fish. It also fits nicely with Mediterranean options like lamb or falafel. If you’re going veggie, pair it with quinoa or roasted seasonal veggies. Its bright flavors balance spicy dishes wonderfully, too.
- → Will leftovers still taste good?
It's best when fresh, but leftovers are okay for up to a day in the fridge. Keep the dressing separate if you can, or expect the fruits to soften a bit. The flavor will still be delicious, even if the texture changes a little.