Fresh Watermelon and Peach with Feta, Basil, Pistachio (Print version)
A no-cook summer salad of sweet watermelon, ripe peaches, salty feta, fresh basil, and crunchy pistachios, ready in 15 minutes.
# Ingredients:
Salad
01 -
6 cups (900 g) cubed seedless watermelon, chilled
02 -
3 ripe peaches, pitted and sliced into wedges
03 -
1/2 cup fresh basil leaves, torn
04 -
4 oz (115 g) feta cheese, crumbled
05 -
1/3 cup (45 g) roasted pistachios, roughly chopped
Lemon-honey dressing
06 -
3 tablespoons extra virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon honey
09 -
1/4 teaspoon fine sea salt
10 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Cut the watermelon into bite-sized cubes and the peaches into thin wedges. Lay them in a wide bowl so the colors show and the juices can mingle.
02 -
Whisk olive oil, lemon juice, honey, salt, and pepper in a small jar until it looks glossy and combined. Taste and adjust. If the lemon is sharp, add a touch more honey.
03 -
Scatter the crumbled feta over the fruit, then the torn basil and chopped pistachios. This order keeps the cheese from disappearing into the juice too early.
04 -
Drizzle the dressing over the top and fold everything together with two large spoons or clean hands. Stop as soon as the fruit is coated so the peaches stay intact.
05 -
The salad is at its best cold and crisp. Pass the bowl straight to the table or chill it for ten minutes if your kitchen is warm.
# Good to know:
01 -
Best served immediately while the fruit is cold and crisp.