By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
456 cal · 25 min
Watermelon Peach and Feta Salad with Lemon Allspice Dressing
Recipe GLPRd06bd7b3894433
A refreshing Greek-inspired salad combining sweet juicy watermelon and peaches with creamy crumbled feta cheese, dressed with a bright lemon and warm allspice syrup. The delicate balance of sweetness and tangy flavors makes this the perfect summer side dish or light entrée.
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Ingredients
1 cup granulated sugar
1 cup water
1 whole Zest of 1 lemon
1 teaspoon whole allspice berries
¼ teaspoon crushed red pepper flakes
4 cups fresh watermelon, cut into 1-inch cubes
2 fresh peaches, pitted and sliced into wedges
1 cup crumbled feta cheese
Fresh mint leaves for garnish (optional)
Directions
In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar completely, about 3-4 minutes.
Once the sugar has dissolved and the mixture is boiling, add the whole allspice berries and crushed red pepper flakes. Reduce heat to low and simmer for 5 minutes to allow the spices to infuse into the syrup.
Remove the saucepan from heat and stir in the lemon zest. Allow the dressing to cool to room temperature, about 15-20 minutes, then strain out the allspice berries and red pepper flakes.
While the dressing cools, prepare the fruit: cut the watermelon into 1-inch cubes, pit and slice the peaches into wedges, and crumble the feta cheese into bite-sized pieces.
In a large serving bowl, gently combine the watermelon and peach slices with the crumbled feta cheese.
Pour the cooled lemon allspice dressing over the salad and toss gently to coat all ingredients evenly. Garnish with fresh mint leaves if desired, and serve immediately or refrigerate until ready to serve.
Comments
All ingredients are readily available at Charlotte grocery chains year-round, though peak season for watermelon and peach is May through September when cost drops sharply—buying off-season could push the per-serving price toward $3 or higher due to premium produce. At thirty to thirty-five minutes with dicing the fruit and making the dressing, the recipe understates prep time by ten minutes, but the margin is forgiving for a weeknight. The salad does not reheat well, making it a same-night dish best served cold, and while it works as a light side for four, it's not a filling main course and benefits from being paired with protein.
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