5 from 34 votes
Watermelon Peach Salad
The Watermelon Peach Salad blends cubed seedless watermelon with fresh sliced peaches, Persian cucumbers, and feta cheese, enhanced by a vinaigrette of olive oil, red wine vinegar, garlic, shallot, and oregano. Mint adds a refreshing herbal note throughout. Marinating the watermelon with shallots and mint before combining all ingredients allows the flavors to deepen. The salad offers a mix of juicy, crisp, and creamy textures along with a balance of sweet, tangy, and savory flavors.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
people
Calories:
387 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
Ingredients
- 1 small watermelon seedless, cut into 1 inch cubes or melon balls
- 1 shallot finely chopped
- 4 tablespoons mint torn, plus extra for garnish
- 2 tablespoons olive oil
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 1 heet feta cheese fresh, cut into ½ inch cubes
- 2 yellow peaches sliced
- 3 Persian cucumbers sliced into ½ inch thick rounds
For the Vinaigrette
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic chopped
- 1 shallot finely chopped
- 1 teaspoon oregano dried
- black pepper Kosher salt and freshly cracked, to taste
- salt Kosher salt and freshly cracked, to taste
Instructions
- Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
- Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine. Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint.
- In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.
Cup of Yum
Notes
- Marinate the watermelon with shallots and mint for at least an hour to enhance its flavor before assembling the salad.
- The vinaigrette with garlic, shallot, and oregano adds a bright, savory contrast to the sweetness of the fruit.
- Use fresh mint both inside the salad and as a garnish to amplify the herbal freshness.
- Add the vinaigrette just before serving and adjust salt and pepper to taste for the best balance.
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
0.1mg
(0%)
Sodium
20mg
(1%)
Potassium
1002mg
(21%)
Fiber
5g
(20%)
Sugar
52g
(104%)
Vitamin A
4608IU
(92%)
Vitamin C
66mg
(73%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 20mg | 1% |
| Potassium | 1002mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 52g | 104% |
| Vitamin A | 4608IU | 92% |
| Vitamin C | 66mg | 73% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.