Watermelon, peach and basil salad with balsamic dressing

This watermelon salad recipe is a winner! As well as being dairy and gluten-free (so it's perfect for sharing with everyone at the table), it can be whipped up in just 10 minutes. How easy is that?

By Sophie Gray
  • 10 mins preparation
  • Serves 4
  • Print
For Sophie Gray's best watermelon tips and tricks, go to In season with Food magazine: watermelon.


  • 2 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 3 cup cubed watermelon
  • 3 cup cubed peaches or nectarines
  • 1/2 cup basil leaves, torn
  • 3 cup baby spinach leaves
  • a handful of toasted hazelnuts


  • 1
    In a small bowl whisk together the oil and vinegar and set aside.
  • 2
    In a large bowl toss the watermelon, peaches, basil and spinach until mixed. Add the oil and vinegar dressing and transfer to a serving dish.
  • 3
    Crush the hazelnuts with the flat side of a knife or place in a small resealable plastic bag and bash with a rolling pin. Scatter on the hazelnuts and serve.


  • Serves 4-6. - You could use a mix of spinach and kale, or a mesclun salad blend. Canned peaches can be used; go for those in juice – not syrup – and drain well. - To add a salty, creamy element, try adding some crumbled feta cheese just before serving. PER SERVE Energy 139kcal, 581kj • Protein 3g • Total Fat 7g • Saturated Fat 1g • Carbohydrate 15g • Sugars 15g • Fibre 4g • Sodium 9mg