Usually, when I think of summer salads, I reach for the usual. Lettuce, cucumbers, maybe some basil. But I was *not* expecting how much a sprinkle of salt and a squeeze of lime could make peach and watermelon do a little dance in your mouth. It’s like suddenly rediscovering those two fruits all over again.
On a recent scorching afternoon, I cut into a ripe peach and the smell hit me—almost like caramel, with that hint of floral aroma. The watermelon, cool and juicy, contrasts perfectly with the soft, honeyed flesh of the peach. It’s messy in the best way, running down your chin but no regrets.
This salad isn’t just about summer—they say it’s trending now, but really, I think it’s the kind of thing you crave when you want a moment of pure, uncomplicated flavor. No fuss, just juice dripping down your arms and a weird smile because yes, it’s the best thing I’ve eaten this week.
Peach and Watermelon Summer Salad
Ingredients
Equipment
Method
- Slice the peaches into thin, even wedges using the chef's knife on the cutting board. Arrange the slices in a large mixing bowl.2 ripe peaches
- Cut the watermelon into seedless cubes, approximately 1-inch wide, and add them to the bowl with the peaches.2 ripe peaches
- Sprinkle the teaspoon of salt evenly over the fruit mixture, then squeeze the juice of two limes directly over the fruit using a citrus press or by hand.2 ripe peaches
- Gently toss the fruit with a large spoon or salad tongs until the salt and lime juice are evenly distributed, and the fruits begin to release some juice.
- Allow the salad to sit for 5 minutes at room temperature to let flavors meld and juices to combine, then give it a final gentle toss before serving.
- Serve the salad directly from the bowl, with visible glistening fruit and a light sprinkling of salt on top for presentation.
Anyway, these salads are funny that way. You make them in five minutes, and somehow they feel like a full surrender to just enjoying the day. No rules, no rules. Just a bowl of summer on a plate.