Summer Peach and Melon Salad

This refreshing Summer Peach and Melon Salad recipe combines the sweetness of ripe peaches and juicy melons with a tangy dressing, creating a burst of flavors. Tossed with fresh mint leaves and finished with a sprinkle of feta cheese, it’s a light and vibrant salad that perfectly captures the essence of summer.

Katie Button creates a peach, melon, mint dish featuring Chapel Hill Creamery’s farmer’s cheese, as seen on From the Source, Season 1.

Summer Peach and Melon Salad

Katie Button
From the Source, Season 1
Prep Time 15 minutes
Course Appetizer, Salad
Cuisine American, Mediterranean
Servings 4 servings


  • 3 ripe peaches
  • 1 summer melon such as cantaloupe or honeydew
  • 1/4 cup feta cheese, or fresh farmer's cheese
  • 1/4 cup fresh mint picked and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons moscatel vinegar substitute champagne vinegar
  • 1 tablespoon honey to taste
  • kosher salt to taste


  • Cut the peaches into thin, bite-sized wedges, removing the pits. Place the peach slices into a large mixing bowl.
  • To prepare the melon, cut it in half lengthwise, removing the seeds. Cut each half again lengthwise, so the melon is in quarters. With a knife, slowly carve the outside skin off each melon quarter. Cut the wedges into a large, rustic dice and add the melon to the bowl with the peaches.
  • Crumble the cheese into the bowl. Add the mint, olive oil, vinegar, and honey and toss to combine. Taste for sweetness, adding more honey if desired. Salt to taste.
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