In the summer, there is nothing more refreshing than a big bowl of juicy watermelon salad. We like to eat it for breakfast, a snack, and dessert. In this recipe we sent out to our customers in our Lucky Pantry fresh food delivery boxes, the combination of watermelon, peaches and cucumber is perfect. The peaches are even sweeter than the watermelon, and the cucumber is full of water. When this salad is icy cold, you can’t beat it for a summertime dessert.
The ratio of watermelon to peaches to cucumbers that has worked for me is 3:2:1. In other words, 3 parts watermelon, 2 parts peaches, and one part cucumber. The first time I made it, I kept it simple and used a cup for the unit of measure. This recipe can be divided and multiplied any way you would like, though.
Balsamic vinegar with fruit always surprises me. Yes, balsamic is sweet, but it isn’t as sweet as fruit. I always expect a big contrast in flavors, that might be off-putting. But every time, balsamic vinegar with fruit tastes great! This salad is no different. The drizzle of vinegar blends right in and enhances all the other flavors.
This salad would be nice alongside Orange Coconut Mimosas or Fresh Blueberry Muffins with Lemon Glaze. You might also like to try Bright Fruit Salad, Apple Pecan Arugula Salad, or Orange Avocado Almond Spring Salad.
Here’s an article on how to be sure your balsamic vinegar is gluten free, from the Gluten Free Club.
Please let me know how you like this fruit salad! You can find all my social links at the bottom of the recipe. Enjoy!
|Prep Time||20 minutes|
- 3 cups fresh watermelon cut into 1 1/2-inch chunks
- 2 cups fresh peaches peeled and cut into 1-inch chunks
- 1 cup cucumber peeled, seeded, and cut into 1/2-inch chunks
- balsamic vinegar for drizzling, check to be sure that YOUR balsamic vinegar is gluten free
- In a large mixing bowl, combine all the peeled and cut ingredients. Chill until ready to serve.
- Divide the servings into individual bowls and drizzle each bowl with balsamic vinegar. It's best to be conservative with the vinegar - you can always add more. Garnish each bowl with mint leaves, if desired. Serve immediately.
|Follow guest blogger Allison Smith on Twitter and Instagram: @roosterandhenstore @luckypantry and @picnicpops
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