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Watermelon Peach Salad
Watermelon and peach salad is summer in a bowl — refreshing, bright, and finished with a nutty, salty crunch from toasted pumpkin seeds. It's the kind of dish that's great for cookouts, summer dinner sides, or an easy, beach-ready lunch.
Servings: 4 servings
Ingredients
Watermelon Peach Salad
- 4 cups watermelon cubed or thinly sliced (about 1 1/2 pound)
- 2 peaches pitted and sliced 1/4 inch thick (about 1 pound)
- 1 cup tomatoes any variety, halved or sliced the same size as watermelon pieces (about 1/2 pound)
Lime Vinaigrette
- 3 tbsp lime juice freshly squeezed from 1-2 limes
- 1 tsp agave or other liquid sweetener
- 1/2 tsp sea salt
- 3 tbsp extra virgin olive oil
To Finish
- 1 handful fresh basil chopped or chiffonade (rolled and thinly sliced)
- 1/4 cup toasted pumpkin seeds plain or salted (*see note for toasting)
Instructions
- Prepare and slice the fresh fruit.
- Add the lime juice, agave, salt, and olive oil to a jar with a lid. Tighten the lid and shake until well blended. OR place the ingredients in a small mixing bowl and whisk until blended.
- Assemble one layer of the watermelon, peaches, and tomatoes on a serving platter (or add all of the sliced fruit to a mixing bowl). Pour half of the lime dressing over the fruit, followed by half of the chopped basil. If you choose to use a mixing bowl, add all of the fruit and all of the dressing and basil and toss well to combine.
- Add another layer to the platter using the remaining fresh fruit, and top with the rest of the dressing and basil. Garnish with toasted pumpkin seeds.
Notes
How to Toast Pumpkin Seeds
Preheat oven or toaster oven to 325°F. Add a layer of pumpkin seeds to a skillet or baking sheet. Toast for 8-10 minutes, or until the seeds are golden and fragrant. Allow them to cool on the pan before using.
- Dressing the salad: Add the dressing in two parts: toss with about ¼ cup and let it marinate up to an hour for the best flavor, then drizzle the rest on just before serving. Don't prep more than a few hours ahead — the fruit and tomatoes soften and lose their fresh bite.
- Uniform vegetables: Cut the watermelon, peaches, and tomatoes roughly the same size so every bite gets a little of everything.
- Use a gentle hand: Toss gently so you don't crush the fruit.
- Ripe fruit is best: Use ripe peaches and watermelon for the best flavor. Look for a watermelon that feels heavy for its size with a deep yellow patch where it rested on the ground, and peaches that smell fragrant and give just slightly when pressed.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 305mg | Potassium: 397mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1452IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg