Watermelon and Grilled Peach Salad

When summer hits and peaches and watermelon are at their sweetest, this is the salad I crave. The idea came together on a spontaneous grilling night—ripe peaches, some leftover watermelon, and a garden bursting with mint and basil. A little char on the peaches brought out their natural sugars, and suddenly, this dish became the star of the table.

This salad hits every flavor note: sweet from the fruit, savory from the cheese, smoky from the grill, and a little tangy from the lime. It’s as beautiful as it is delicious—fresh, colorful, and bursting with summer flavor in every bite.

Why You’ll Love This Recipe

• Fresh, juicy, and bright – Perfect for hot days and warm nights.
• Sweet + smoky + salty – A flavor combo that just works.
• Quick and easy – Comes together in under 30 minutes.
• Gorgeous presentation – A total showstopper on the table.
• Naturally gluten-free and vegetarian – No swaps needed!

Prep Time and Servings

Total Time: 25 minutes
Servings: 4–6
Calories per serving: ~180
Protein: 4g | Carbs: 24g | Fat: 8g

Ingredients

• 3 cups seedless watermelon, cubed or scooped into balls
• 3 ripe peaches, halved and pitted
• 1 tablespoon olive oil (for grilling)
• ½ English cucumber, thinly sliced (optional, but adds a nice crunch)
• ⅓ cup crumbled feta or goat cheese
• ¼ cup fresh basil, thinly sliced
• 2 tablespoons fresh mint, chopped
• ¼ cup red onion, thinly sliced (optional)

For the Honey-Lime Dressing:

• 1 tablespoon olive oil
• 1 tablespoon honey
• Juice of 1 lime (about 2 tablespoons)
• Salt and pepper, to taste

Ingredient Notes

• Watermelon: Use seedless and make sure it’s cold for the best texture contrast with the warm peaches.
• Peaches: Ripe but still firm ones work best so they hold their shape on the grill.
• Feta vs. Goat Cheese: Feta adds salty crumbles, goat cheese brings a tangy creaminess—choose your vibe!
• Fresh herbs: Don’t skip the mint and basil—they bring the dish to life.

Step-by-Step Instructions

1. Grill the peaches

Preheat your grill or grill pan to medium-high heat. Brush the peach halves with olive oil and place cut-side down on the grill.

Grill for 2–3 minutes until grill marks appear and the peaches begin to soften slightly. Flip and grill for 1–2 minutes more. Remove and let cool slightly, then slice into wedges.

Tip: If you don’t have a grill, a cast-iron pan or even a broiler works in a pinch.

2. Mix the dressing

In a small bowl, whisk together olive oil, honey, lime juice, salt, and pepper. Taste and adjust—add more honey if you want extra sweetness, or more lime for tang.

3. Assemble the salad

In a large serving bowl or platter, arrange the watermelon cubes and grilled peach slices. Tuck in cucumber slices and red onion if using.

Drizzle with the honey-lime dressing and toss gently.

Top with crumbled feta or goat cheese, fresh basil, and mint.

Finish with an extra drizzle of olive oil and a pinch of flaky salt and black pepper, if desired.

How to Serve

This salad is as versatile as it is gorgeous. Try serving it:

• As a light side dish with grilled chicken, fish, or burgers
• Alongside crusty bread and hummus for a fresh lunch
• Over a bed of arugula or spinach for extra greens
• Topped with toasted nuts or seeds for crunch
• On a summer appetizer board with flatbreads, olives, and dips

Pro Tips for Best Flavor

1. Use ripe, firm peaches – They grill better and won’t turn to mush.
2. Chill the watermelon – Cold melon + warm peaches = flavor magic.
3. Slice herbs just before serving – For the brightest, most aromatic flavor.
4. Don’t overdress – A little honey-lime drizzle goes a long way.
5. Serve fresh – This salad is best the day it’s made when everything is crisp and juicy.

Variations

• Add avocado: For a creamy element that pairs beautifully with fruit and feta.
• Add grilled corn: Shave grilled corn into the salad for smoky-sweet texture.
• Make it vegan: Use a plant-based cheese or skip it entirely—the salad still shines!
• Make it spicy: Add thin slices of fresh jalapeño or a pinch of chili flakes.

Storage Tips

To Store:
This salad is best enjoyed fresh, but leftovers can be stored in the fridge for 1 day. The watermelon will release some juice, so it’s a bit juicier the next day but still delicious.

To Make Ahead:
Grill the peaches and prep the dressing up to a day in advance. Assemble just before serving for the freshest flavor and best texture.

FAQ

Can I use nectarines instead of peaches?
Absolutely! They grill beautifully and don’t need to be peeled.

Can I skip grilling the peaches?
You can! But grilling adds depth and brings out their natural sweetness.

What’s the best cheese for this salad?
Feta is salty and firm, while goat cheese is soft and tangy. Choose based on your flavor preference—or try both!

Can I double the recipe?
Yes! It’s great for potlucks or family BBQs. Just scale up and serve on a large platter.

What else can I add to make it heartier?
Try adding grilled chicken, quinoa, or toasted pine nuts for a more filling meal.

Conclusion

This Watermelon and Grilled Peach Salad is sunshine in a bowl—fresh, juicy, colorful, and bursting with summer flavor. With the smoky-sweet peaches, cold crisp watermelon, salty cheese, and vibrant herbs, it’s a perfect balance of sweet, savory, and everything in between.

Serve it at your next cookout, brunch, or picnic, and just watch how fast it disappears. If you make it, tag me—I love seeing your bright, fresh creations!

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