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This summer crowd-pleaser blends juicy watermelon with sweet peaches in a Mediterranean-style mix that'll cool you down on hot days. The combo of fresh fruit, creamy feta, crunchy cucumbers and fragrant mint gets tied together with a simple dressing that makes everything pop. It's the perfect no-cook treat for backyard parties or fancy dinners alike.
I stumbled on this combo during a heat wave when cooking anything seemed impossible. My kids went crazy for the unexpected mix of watermelon with cheese, and now we can't get through summer without making it almost every week.
What You'll Need
- Seedless watermelon: The juicy, sweet foundation that gives this salad its refreshing character when cut into chunks or balls.
- Shallots: They give a mild onion kick that doesn't overpower the fruit, working magic when they hang out with the watermelon.
- Fresh mint: Brings a cool twist that makes the fruits taste even sweeter while adding amazing smell and flavor.
- Quality olive oil: Forms the base for both soaking the watermelon and making the dressing—grab something with bright, fruity notes.
- Fresh feta cheese: Adds that salty punch against the sweet fruits; go for the blocks sitting in liquid instead of pre-crumbled stuff for way better taste.
- Yellow peaches: Bring their own kind of sweetness and lovely bite; pick ones that smell amazing but aren't too mushy.
- Persian cucumbers: Add that satisfying crunch without stealing the spotlight from the fruit stars.
- Red wine vinegar: Gives the dressing that tangy kick that balances out all the sweetness.
- Fresh garlic: Adds some punch to your dressing—always grab fresh instead of the jarred stuff for better flavor.
- Dried oregano: Brings that Mediterranean vibe that somehow makes everything taste better together.
How To Make It
- Get the Watermelon Ready:
- Throw your watermelon chunks into a big bowl with chopped shallots, torn mint, and a splash of olive oil. Add a bit of salt and pepper, then mix everything gently. This step really makes a difference—the watermelon soaks up all those tasty flavors while letting out some juice. Pop it in the fridge for at least an hour but don't leave it more than three, or it'll get too soft. The cold helps everything mingle without turning mushy.
- Mix Up Your Dressing:
- While your watermelon's chilling, grab a small bowl and stir together olive oil, red wine vinegar, minced garlic, finely chopped shallot, and oregano. Add salt and pepper until it tastes just right. You want it a bit tangy to play against the sweet fruit. Let it sit on the counter so the garlic and shallot can work their magic in the oil.
- Put It All Together:
- Take your marinated watermelon out of the fridge. Gently mix in the peach slices, cucumber rounds, and feta chunks, being careful not to smash the feta. You want everything mixed up nicely but still looking distinct. Dump it all onto a serving plate with a rim to catch all those tasty juices.
- Add The Final Touches:
- Drizzle your dressing all over the salad, making sure it hits everything. Toss on some extra mint leaves for color and that fresh smell. Add a final sprinkle of salt and pepper. Serve it right away for the best crunch and flavor.
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I never thought watermelon needed marinating until I tried it. The first time friends came over for this salad, they couldn't figure out why the watermelon tasted so darn good. Now I use this trick with other fruit salads too—just a short soak with shallots and herbs makes everything taste better without losing that fresh-picked feeling.
Prep Ahead
This salad tastes best when you put it together right before eating, but you can get a head start on some parts. You can cut and marinate the watermelon up to three hours ahead—any longer and it'll turn mushy. The dressing can be made two days early and kept in the fridge in a jar with a tight lid; just let it warm up a bit and give it a good shake before using. Don't cut the peaches, cucumbers, or feta until about an hour before you plan to serve or they might brown or dry out.
Mix It Up
Don't worry if you can't find every ingredient. No peaches? Grab nectarines or plums instead. Swap feta for goat cheese if you want something tangier, or try ricotta salata for a milder taste. Regular English cucumber works fine in place of Persian—just scoop out those seeds if they're big. Basil makes a great stand-in for mint if that's what you've got on hand. Want some heat? Throw in thin slices of jalapeño or sprinkle some red pepper flakes into your dressing.
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What To Serve With It
This salad goes with practically everything off the grill. Try it next to herb-marinated chicken, garlicky shrimp, or lamb chops for a perfect summer dinner. For veggie meals, it's amazing with grilled halloumi cheese or a bowl of Mediterranean grains. Serve it cool but not freezing cold to really taste all the flavors. Want to make it part of a bigger spread? Add some warm pita bread and hummus for a casual Mediterranean-style feast that'll make everyone happy.
Where It Comes From
Folks around the Mediterranean, especially in Greece, have been pairing watermelon with feta forever to beat the summer heat. This version builds on that idea by adding peaches, which reminds me of fruit salads from Italy and Spain where they love mixing whatever fruits are in season with fresh herbs. The cucumber is a nod to Middle Eastern cooking, where they often mix cooling veggies with fruit. This salad is basically a delicious mash-up of Mediterranean food traditions that celebrate simple, in-season ingredients at their best.
Common Questions
- → What's the trick to picking a good watermelon for this mix?
Go for watermelons with even shapes, a yellowish patch on the bottom, and a deep hollow noise when you tap them for maximum sweetness.
- → Can I swap out peaches for something else?
Sure, try nectarines or plums instead. They'll give you that same sweet-tart kick that works with the other ingredients.
- → How can I make the dressing more zingy?
Add more red wine vinegar or throw in some fresh lemon juice for extra zing.
- → Which kind of feta is best in this salad?
Go for the feta that comes in blocks soaking in brine. It stays firmer and adds a creamier taste to your salad.
- → How long will this stay good in the fridge?
You can keep it in a sealed container for about a day. But it's way better when it's fresh and still has that nice crunch.