The Best Watermelon, Peach & Tomato Salad

The Best Watermelon, Peach & Tomato Salad | The Old Mill

This recipe combines three of our favorite end-of-summer flavors into one great salad. You salt the watermelon and tomatoes first to bring out their flavorful juices. Then just before serving, add the peaches, and pile the fruit on top of tender and peppery arugula leaves, and sprinkle with oil, vinegar, and fresh herbs. Garnish with almonds and crumbled feta (cubes of fresh mozzarella also works well.)  If you don’t have the basil or mint, use dill or parsley.

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The Best Watermelon, Peach & Tomato Salad

The Best Watermelon, Peach & Tomato Salad | The Old Mill
  • Author: Anne Byrn for The Old Mill
  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 8 1x
  • Category: Salads and Dressings
Scale

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 extra virgin 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

  1. 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.
  2. 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.

 

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