Watermelon, Peach and Tomato Salad
Salute the end of the summer with this salad
This salad screams of summer. There are so many fresh, bright colors and flavors, it seems to jump off the plate and into your mouth!
We first published this recipe a few years ago. It quickly became a website favorite. Not only is this easy salad a beauty to bring to Labor Day picnics and other gatherings, it’s just so delicious. Plus, you can adapt it to your personal tastes and what’s in your refrigerator.
There could not be a more adaptable, stunning, and easy-to-fix salad that salutes the end of summer in a big way.
How to make this watermelon, peach and tomato salad
The key ingredients of this salad are watermelon, peaches and ripe tomatoes. Use red or yellow watermelon — or both — and the same goes for tomatoes — red, yellow, or both. Use yellow or white peaches. To really bring out the flavor of the tomatoes and watermelon, sprinkle them with a little kosher salt ahead of time. It not only draws out the moisture, but it intensifies the flavor of the fruit.
How to transport the salad
When making and then taking this salad to a party, package the ingredients separately for transit. Then, once you are ready to serve, pile the watermelon, peaches, and tomatoes on top of your favorite lettuce. Sprinkle with The Old Mill Tuscan Herb Olive Oil, vinegar and fresh herbs, and then garnish with the feta and almonds.
Ingredient Tips
Don’t have feta? Use cubes of fresh mozzarella. Or use toasted pecans instead of the almonds. And if you don’t have basil or mint, use what you have — chives, dill, or parsley.
WATERMELON, PEACH & TOMATO SALAD
Ingredients
- 6 cups seedless watermelon chunks, cut into 1-inch chunks
- 4 cups good, ripe heirloom tomatoes, cut into 1-inch chunks
- 1/2 to 1 teaspoon kosher salt
- 2 cups sliced, peeled ripe peaches
- 6 cups fresh arugula or your favorite salad greens
- 4 tablespoons Tuscan Herb Olive Oil
- 1 1/2 tablespoons white or red wine vinegar
- 3 tablespoons chopped fresh mint or basil, or a combination
- 1/2 cup crumbled feta cheese
- 2 tablespoons toasted sliced almonds
Instructions
- Place the watermelon and tomatoes in a mixing bowl and season with salt. Toss to coat, and let the fruit sit for 30 minutes. Drain well.
- Fold the peaches into the watermelon and tomato mixture. To serve, spoon the fruit on top of the salad greens. Drizzle with oil and vinegar. Garnish the top with chopped fresh herbs, feta cheese, and toasted almonds.