Toshi's Table

  • About
  • Recipes
    • Breakfast
    • Appetizers
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
menu icon
go to homepage
  • All Recipes
  • Summer Recipes
  • Subscribe
  • About
  • Contact
subscribe
search icon
Homepage link
  • All Recipes
  • Summer Recipes
  • Subscribe
  • About
  • Contact
×
Toshi's Table » Recipes » Salad

Peach Watermelon Summer Salad with Arugula

Modified: Aug 21, 2024 · Published: Jul 9, 2024 by Emily Toshiko · This post may contain affiliate links · 3 Comments

Share This Recipe!

44 shares
Jump to Recipe Print Recipe

This sweet peach watermelon summer salad is served on a peppery bed of arugula and topped with creamy avocado and a balsamic vinaigrette for the ultimate summertime salad. It’s made without feta, keeping it dairy-free and vegan, while also highlighting delicious summertime ingredients.

Overhead of a vibrant salad with arugula, peaches, avocado, watermelon, red onion and mint on a platter with dressing on the side.

Note: this recipe was originally published on August 30, 2021. It was republished with updated photos and helpful information on July 9, 2024.

This good looking salad was inspired by my watermelon, arugula and goat cheese salad. Although they use similar ingredients this peach watermelon salad is made without feta, keeping it completely vegan. 

Peach and watermelon salad can be enjoyed as a starter or veggie side dish, and pairs well with summer squash pasta, arugula basil pesto and frozen watermelon margaritas!

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions and Variations
  • Step By Step Instructions
  • Tips and Tricks
  • Storing Leftovers
  • Frequently Asked Questions
  • More Recipes You'll Love:
  • Did you try this recipe?
  • Peach Watermelon Summer Salad

Why You'll Love This Recipe

  • It’s full of refreshing, easy to find summer ingredients. Nothing screams summer louder than ripe peaches and juicy watermelon!
  • This watermelon avocado salad is easy to make and great for when you have leftover watermelon you aren’t sure what to do with.
  • The homemade maple balsamic dressing pairs beautifully with the summer fruit and fresh mint.

Ingredient Notes

Overhead of a box of arugula, 2 peaches, fresh mint leaves, a bowl of watermelon, sliced almonds, red onion and an avocado.
  • Peaches - juice, ripe summer peaches bring maximum amounts of flavor to this simple salad.
  • Watermelon - I recommend using seedless watermelon, cut into bite sized pieces.
  • Arugula - I HIGHLY recommend using arugula as your base of greens. You can switch it out with mixed greens if desired but I think the peppery flavor works well with the other ingredients.
  • Red onion - thinly sliced. The sharp flavor contrasts nicely with the sweet summer fruit.
  • Avocado - this adds a necessary creamy element to the salad without adding in feta cheese. Using avocado as the creamy ingredient keeps this recipe dairy-free and vegan.
  • Sliced almonds - lightly toasted sliced almonds add a nice crunch to the salad.
  • Mint - fresh mint adds a refreshing finishing touch the the salad!

Ingredients For the Dressing

Overhead view of small bowls containing maple syrup, extra virgin olive oil, minced garlic, balsamic vinegar and dijon mustard.
  • Balsamic vinaigrette - you’ll need balsamic vinegar, maple syrup, a clove of garlic, dijon mustard and extra virgin olive oil to make sweet maple balsamic dressing.

Substitutions and Variations

  • Spinach - swap out arugula for spinach as the green.
  • Cucumbers - add in sliced persian cucumbers for a refreshing crunch!
  • Strawberries - throw in ½ cup or so of sliced strawberries for additional summer sweetness.
  • Cheese - you can add cheese such as feta, goat cheese or burrata if you desire. 
  • Basil - fresh basil leaves would be a great addition to the salad or swap them in place of the fresh mint. 
  • Dressing - you can use a simple balsamic glaze for the dressing in place of a vinaigrette. 
  • Nut-free - omit the almonds for a nut-free version! You can add in salted sunflower seeds if you want a crunchy element.

Step By Step Instructions

Overhead of a large pan on a wooden cutting board with toasted sliced almonds.

Toast the almonds in a frying pan over medium heat until lightly browned.

A close up of a clear glass bowl with balsamic dressing and a fork sticking out of the bowl.

Make the balsamic dressing. Add the olive oil, balsamic vinegar, minced garlic, maple syrup and dijon mustard to a bowl. Whisk until combined.  

Overhead of a larger oval shaped platter with arugula, sliced peaches and watermelon and avocado.

Assemble the salad as individual servings or on one large serving platter. Spread out the arugula as the base layer. Add the watermelon, sliced peaches and sliced avocado.

Overhead of a salad on an oval platter with arugula, peaches, avocado, watermelon, red onion and mint.

Top with sliced red onion and sliced almonds. Drizzle with balsamic dressing or serve it on the side. 

Close up of a salad of arugula, sliced peached, cubed watermelon, sliced avocado, sliced onions, toasted almonds and fresh mint.

Hint: cut the watermelon in bite-size pieces for easy eating! I also recommend serving this salad with a knife. 

Tips and Tricks

This peach watermelon summer salad is best served immediately after assembly. The watermelon will release its juices the longer it sits which will cause the salad to become watery if it stands for a while. 

A large platter of salad with arugula, peaches, avocado, watermelon, red onion, toasted almonds and mint with a side of dressing.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for a day or two. This salad usually becomes soggy as they sit, so I recommend repurposing leftover salads by serving them on a slice of toasted bread. Or chop up the leftover salad and serve it on bite-sized crostini crackers!

Leftover dressing can be stored in the fridge for about a week. Maple balsamic dressing pairs well with watermelon goat cheese salad or beet and butternut squash salad.

Close up of a salad with arugula, sliced peaches, sliced avocado and cubed watermelon.

Frequently Asked Questions

Can I make this ahead of time?

You can prepare all of the ingredients ahead of time but I do not recommend assembling the salad until just before serving it. The watermelon will release juice the more it sits and cause the lettuce to become soggy, so don’t assemble the salad until you are read to eat it within 10 minutes or so.

Are watermelon and peaches a good combination of flavors?

Yes watermelon and peaches pair well together as they embody sweet summertime flavors! They go especially well with fresh herbs such as mint or basil. You can add peaches to watermelon salads, watermelon salsa or watermelon bruschetta for additional sweetness.

Do I have to toast the almonds?

No, you can eat them as is right out of the bag. I like to toast them because I think it enhances their flavor by adding nuttiness with a slight char. 

More Recipes You'll Love:

  • Close up of peach slices on toasted baguette slices with cheese and basil.
    Summer Peach and Goat Cheese Crostini
  • Close up of a bowl of arugula watermelon goat cheese salad.
    Watermelon, Arugula and Goat Cheese Salad
  • A big white bowl of bow tie pasta, cherry tomatoes, summer squash and fresh basil.
    Summer Squash and Tomato Farfalle Pasta
  • A frozen pink watermelon margarita garnished with a lime wheel.
    Frozen Skinny Watermelon Margarita

Did you try this recipe?

Don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below.

To catch the latest, subscribe to my weekly newsletter or follow along on Facebook, Instagram and Pinterest!

Overhead of a vibrant salad with peaches, avocado, watermelon, red onion and mint on a platter.

Peach Watermelon Summer Salad

Emily Toshiko
This sweet peach watermelon summer salad is served on a peppery bed of arugula and topped with creamy avocado and a balsamic vinaigrette for the ultimate summertime salad.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Servings 4 servings
Calories 313 kcal

Ingredients
  

  • 2 peaches sliced
  • 2 cups watermelon cubed
  • 4-5 cups arugula (about 5 ounces)
  • ¼ cup red onion thinly sliced
  • 1 avocado thinly sliced
  • ¼ cup sliced almonds

For the dressing:

  • ¼ cup balsamic vinegar
  • ¼ cup pure maple syrup
  • 1 clove garlic minced
  • 2 tablespoon dijon mustard
  • 2 tablespoon extra virgin olive oil

Instructions
 

  • Toast the sliced almonds in a frying pan over medium heat for 3-5 minutes until they start to brown and smell fragrant.
  • Make the balsamic dressing. Add the balsamic vinegar, maple syrup, minced garlic, dijon mustard and olive oil to a bowl or jar. Whisk together or shake well in the jar until combined. 
  • Assemble the salad as individual servings or on one large serving dish. Spread out the arugula as the base layer. Arrange the watermelon, sliced peaches and sliced avocado on the bed of arugula.
  • Top with sliced red onion, sliced toasted almonds and fresh mint. 
  • Drizzle with balsamic dressing (or serve it on the side) and enjoy!

Notes

  • I recommend serving this salad with a knife and fork! I like to cut the arugula and peach slices into smaller pieces when eating. 
  • This salad is naturally vegan, but if you’re not vegan it also tastes great adding in feta cheese or goat cheese.
  • Leave out the almonds to make this salad nut-free!
  • Swap out the mint for some fresh basil for a slightly different flavor variation! The sweet basil compliments the flavors of the sweet summer fruit, while the mint adds a refreshing coolness to each bite. Choose your own adventure!
Serving: 1cupCalories: 313kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 108mgPotassium: 628mgFiber: 6gSugar: 27gVitamin A: 1.231IUVitamin C: 18mgCalcium: 97mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

More Salad Recipes

  • Five spoons with scoops of various colored lentils on them.
    How to Cook Lentils
  • Vegan breakfast salad in a white bowl with silverware.
    Vegan Breakfast Salad
  • Close up of lentil and carrot salad with raisins.
    Carrot Lentil Salad
  • Overhead of greek lentil salad in a while bowl.
    Easy Greek Lentil Salad

Share This Recipe!

44 shares

Comments

  1. Kyle says

    July 09, 2024 at 8:50 pm

    5 stars
    Made it a couple times now and I have to say this is so refreshing as a summer salad! Especially with some fresh peaches!

    Reply
  2. Paula P says

    December 18, 2023 at 7:43 pm

    5 stars
    Outstanding. Light flavorful dressing. It’s a keeper

    Reply
    • Emily Toshiko says

      December 20, 2023 at 8:11 am

      Thank you so much Paula! I love letting the flavors of the fruit shine though on this one. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

About Emily

Popular

  • A whole head of roasted garlic with some cloves squeezed out off the to side.
    Quick Air Fryer Roasted Garlic
  • Roasted crispy cannellini beans in a blue bowl with a spoon.
    Roasted Crispy Cannellini Beans
  • A lemon basil vodka martini in a coupe glass on a wooden coaster garnished with lemon and basil.
    The Best Lemon Basil Vodka Martini
  • Overhead view of a colorful cabbage and carrot salad in a white bowl with a wooden utensils.
    Easy Cabbage and Carrot Salad (without Mayo)
Recipes Straight to Your Inbox!

Summer

  • Close up of peach slices on toasted baguette slices with cheese and basil.
    Summer Peach and Goat Cheese Crostini
  • Overhead of a plate of golden-brown crostini.
    Quick Air Fryer Crostini
  • A dark colored bowl with ditalini pasta salad with diced cucumbers, peppers, onion, tomatoes and lentils.
    Easy Lentil Pasta Salad (Without Mayo)
  • Two pineapple coconut margaritas in glasses on wooden coasters garnished with toasted coconut and a pineapple wedge.
    Pineapple Coconut Margarita

Footer

↑ back to top

Connect

About

  • About
  • Newsletter
  • Contact
  • Portfolio

Legal

  • Accessibility
  • Terms of Service
  • Privacy Policy
  • Privacy Settings
  • Disclaimer

Copyright © 2025 Toshi's Table

44 shares