Fresh Summer Peach Salad 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 11, 2019

Thai basil, Thai chiles, crushed peanuts and fresh mint spark this savory, refreshing salad.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 1 Thai chile pepper, minced (seeded if desired)
  • 1 clove garlic, minced
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon light brown sugar
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 pound peeled seedless watermelon, cut into 1/4-inch-thick matchsticks (about 3 cups)
  • Flesh of 1 ripe mango, cut into 1/4-inch-thick matchsticks (about 1 cup)
  • 2 medium peaches, pitted and cut into 1/4-inch-thick matchsticks or thin wedges (about 2 cups)
  • 1 medium cucumber, peeled, seeded and cut into 1/4-inch-thick matchsticks (about 1 1/4 cups)
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup chopped, dry-roasted unsalted peanuts, for garnish

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Directions

Whisk together the chile pepper, garlic, lime juice, fish sauce, oil, brown sugar and shallot in a large mixing bowl until combined. Reserve 1/2 cup of the vinaigrette separately.

Add the watermelon, mango, peaches, cucumber, Thai basil and mint to the bowl with most of the dressing; gently toss to coat. Scatter the peanuts over the surface of the salad and serve right away along with the reserved dressing.

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Recipe Source

Adapted from “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach,” by Jessica N. Rose and Stephen K. Rose (Scribner, 2019).

Tested by Antonia Balazs.

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