This vibrant salad is the epitome of summer refreshment. It's a delightful dance of sweet watermelon and ripe peaches, perfectly balanced by a tangy raspberry vinaigrette. Seriously, it's so good it's almost criminal. My friend, Sarah, made it for a picnic, and I knew I had to share this incredible recipe.
It's incredibly easy to make, requires minimal ingredients, and comes together in a flash. This is the perfect side dish for barbecues, potlucks, or a light lunch. Imagine biting into this salad on a hot summer day ā pure bliss! This recipe is incredibly versatile, too, so feel free to experiment with different fruits or add some herbs for extra flavor.
Required Equipments
- Large bowl
- Whisk
- Small saucepan
- Measuring cups and spoons
- Serving bowl
Watermelon and Peach Salad with a Raspberry Vinaigrette: Frequently Asked Questions
Watermelon and Peach Salad with a Raspberry Vinaigrette
This refreshing summer salad combines juicy watermelon and sweet peaches with a homemade raspberry vinaigrette for a taste of summer in every bite.
ā³ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
š½ Ingredients
š Instructions
- First, let's prep those juicy peaches! Wash them thoroughly, then slice them into bite-sized pieces. Try to get fairly even sizes so they cook evenly. (Unless you like some pieces more than others, go nuts!)
- Next up, the star of the show: the watermelon! Cut it in half, then slice off the rind. Now, chop the watermelon into roughly 1-inch cubes. Aim for consistency, but don't stress about perfect cubesārustic is charming!
- Now for the raspberry vinaigrette! In a small saucepan, combine 1/2 cup raspberries, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey (or maple syrup, if you prefer), and a pinch of salt. Bring this mixture to a gentle simmer over medium-low heat.
- Reduce the heat to low, and let the raspberries simmer for about 5-7 minutes, or until they've softened and released their juices. Don't let it boil too hard or you'll end up with a burnt vinaigrette ā trust me on this one. I learned the hard way!
- Remove the saucepan from the heat and let the mixture cool slightly. Once cool, use a whisk or a fork to gently mash the raspberries, creating a slightly chunky vinaigrette. You can also use an immersion blender, if you're fancy like that.
- Strain the vinaigrette if you want a smoother consistency. Use a fine-mesh sieve to separate the seeds and pulp from the liquid. I personally like some of that raspberry texture, so I usually skip this step.
- In a large bowl, gently combine the chopped watermelon and peaches. Be gentle! You don't want to mush the watermelon all to pieces. (Unless you do, then go wild!)
- Pour the raspberry vinaigrette over the fruit. Toss everything together until the fruit is evenly coated with the delicious dressing. Don't over-toss or you'll bruise the fruit and it'll be sad and bruised.
- Taste and adjust seasoning. Add a little more honey if you need more sweetness, or a squeeze of lemon juice for a bit of tang. Taste is subjective! Go with your gut!
- Finally, carefully transfer the salad to a serving bowl. Garnish with some extra raspberries, fresh mint, or a sprinkle of chopped pecans if you're feeling extra fancy. (Or notāit's your salad!)
- Serve immediately and enjoy the delightful burst of summer flavors. Seriously, this is amazing! Youāre gonna love this!
š Notes
- For a smoother vinaigrette, strain the mixture after simmering.
- Add fresh mint or basil for extra flavor.
- If you like a bit of crunch, add some chopped nuts or seeds
š Nutrition
Calories: 250kcal
Protein: 3g
Fat: 2g
Carbohydrates: 55g
Fiber: 3g
Calcium: 20mg
