Easy Peach Watermelon Salad

This refreshing peach watermelon salad brings together the best flavors of summer in one colorful bowl. Sweet juicy peaches pair beautifully with crisp watermelon and crunchy cucumbers, all brought together with a bright mint-basil dressing that tastes like sunshine. Without any heavy cheese or creamy elements, this salad feels light and energizing - perfect for those hot days when you want something satisfying but not too filling.

I discovered this combination by accident when I had leftover fruit from a weekend barbecue and needed to use everything up quickly. The mint and basil from my garden were growing like crazy, so I threw them into a simple dressing. That first bite was a revelation - the herbs brought out flavors in the fruit I never noticed before. Now it's my go-to salad whenever I want something that feels both healthy and indulgent.

Ingredients - What You'll Need and Why

• Ripe peaches: Choose ones that give slightly when pressed but aren't mushy; the skin should have a peachy glow
• Seedless watermelon: A mini watermelon works perfectly and reduces waste; look for one that sounds hollow when tapped
• English cucumbers: These long cucumbers wrapped in plastic have thinner skin and fewer seeds than regular ones
• Avocado oil: Neutral flavor that won't compete with the fruit; stays stable in the dressing longer than olive oil
• Pure maple syrup: Adds natural sweetness that complements rather than overpowers the fruit
• Fresh lemon juice: Brightens all the flavors and prevents the fruit from browning too quickly
• Fresh basil leaves: Choose bright green leaves without any dark spots; the sweetness pairs beautifully with peaches
• Fresh mint leaves: Look for spearmint rather than peppermint for a gentler, sweeter flavor
• Sea salt: Enhances the natural sweetness of the fruit and balances the dressing
• Freshly ground black pepper: Just a pinch adds complexity without being noticeable

When selecting peaches, smell them near the stem end - they should have a sweet, peachy fragrance. Avoid any with green shoulders or hard flesh. For watermelon, besides the hollow sound test, look for a creamy yellow spot where it sat on the ground - this means it ripened properly on the vine.

Step-by-Step Instructions

Step 1: Wash and dry produce:

Thoroughly wash all fruit under cool running water and pat dry with clean kitchen towels. Set up your cutting board with a damp towel underneath to prevent slipping.

Step 2: Cut the peaches:

Slice the peaches in half along the seam, twist to remove the pit, and cut each half into ½-inch thick wedges, leaving the skin on.

Step 3: Prepare the watermelon:

Cut the watermelon into a manageable size, remove the rind completely, and cut the flesh into bite-sized cubes (about the same size as the peach wedges). Remove any black seeds.

Step 4: Slice the cucumbers:

Slice the English cucumbers into ¼-inch thick rounds, leaving the skin on. If large, you can cut the rounds in half.

Step 5: Combine fruit and cucumbers:

Combine all the cut peaches, watermelon, and cucumbers in a large serving bowl, gently mixing them together.

Step 6: Make the dressing:

In a blender or food processor, combine the avocado oil, maple syrup, fresh lemon juice, basil leaves, mint leaves, sea salt, and black pepper. Blend until slightly chunky (some visible herb pieces).

Step 7: Taste and adjust dressing:

Taste the dressing and adjust flavors as needed (more lemon juice for tang, maple syrup for sweetness, or salt to enhance fruit).

Step 8: Dress the salad:

Pour the dressing over the fruit mixture and toss everything together gently but thoroughly. Let the salad sit for about 5 minutes before serving.

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Fresh mint and basil have become essential ingredients in my summer cooking. There's something magical about how these herbs transform simple fruit into something that feels restaurant-worthy. I grow both in pots on my patio because they're so easy to maintain and having them right outside my kitchen door means I use them constantly. The combination of mint and basil might sound unusual, but they complement each other perfectly.

The timing of when to serve this salad took me a few tries to figure out. I used to think it needed to be served immediately, but I've learned that letting it sit for a short while actually improves the flavor. The fruit releases its natural juices, which mix with the dressing to create this amazing light syrup that enhances every bite.

One thing I love about this recipe is how forgiving it is with proportions. Some days I use more watermelon, other days more peaches, depending on what looks best at the market. The dressing recipe makes enough for quite a bit of fruit, so you can adjust the quantities based on what you have or how many people you're serving.

The key to great fruit salad is understanding that different fruits release moisture at different rates. Watermelon is the biggest culprit, but that liquid it creates isn't a problem - it's actually a feature. I've started serving this with small spoons so people can enjoy every drop of that naturally sweet juice.

Temperature matters more than you might think. Cold fruit tastes different than room temperature fruit, and this salad really shines when everything is nicely chilled. I often put my serving bowl in the freezer for 10 minutes before assembling the salad, which helps keep everything cool longer.

Storage requires a bit of strategy because the salad changes texture over time. If I know I'll have leftovers, I sometimes keep some of the dressing separate and add it to the remaining fruit the next day to refresh the flavors. This works especially well if you're making a large batch for a party.

This salad has become my signature summer dish because it captures everything I love about the season in one bowl. The combination of sweet, juicy fruit with fresh herbs creates something that feels both healthy and indulgent. Whether I'm serving it at a backyard barbecue or enjoying it as a light lunch, it never fails to make me feel like I'm getting the very best that summer has to offer.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, you can cut the fruit and make the dressing up to 2 hours early. Keep them separate in the fridge and mix just before serving.

→ How long does this salad last in the fridge?

This salad is best eaten fresh but can be stored covered in the fridge for up to 1 day.

→ Can I use regular cucumber instead of English cucumber?

Yes, regular cucumber works fine. You may want to peel it and remove the seeds if they're large.

→ What can I substitute for maple syrup in the dressing?

You can use honey, agave syrup, or simple syrup instead of maple syrup in the dressing.

→ Can I add other fruits to this salad?

Absolutely! Cantaloupe, strawberries, or grapes would be delicious additions to this summer fruit salad.

→ Is this salad good for meal prep?

This salad is best made fresh, but you can prep the ingredients separately and assemble when ready to eat.