Watermelon salsa with peaches and cucumbers, kicked up with a little Serrano pepper, is a refreshing summer side dish or topping.
Salsas are so easy to make, and best of all, can often be made ahead. This watermelon salsa combines the sweetness of watermelon and peaches with the crunch of cucumbers.
I didn’t like watermelon when I was a kid. Frankly, I couldn’t understand what the fuss was all about. It was messy, full of huge black seeds, and not much flavor.
Times change. So do our taste buds.
First of all, now we have seedless watermelons at our fingertips, and second, they’re sweeter now. Or so they seem.
These days, all summer long, I almost always have watermelon in the refrigerator for salads, snacking, and this salsa.
You’ll need 7 ingredients to make this watermelon salsa. Feel free to make your own adjustments in amounts.
Peaches or Nectarines – they should be ripe, but firm
Cucumbers – preferably English cucumbers as their skins are thinner that don’t require peeling, and they have undeveloped seeds.
Serrano Pepper – for more heat, include the seeds and pith of the pepper.
Cilantro or Parsley
White Balsamic Vinegar – I use a Peach infused version from We Olive.
How To Use Watermelon and Peach Salsa
Salsas are a great condiment to have in your back pocket for summertime dishes. They’re often serves with chips, but they also add a new twist to a familiar dish. Here are some ways to use this watermelon and peach salsa:
Serve as an appetizer with goat cheese and crackers.
Grill some halloumi cheese steaks and top with this salsa. It’s also great over trout or pork for the fish and meat eaters at the table.
Make a black bean salad with it.
Eat it on its own as a salad.
Watermelon and Peach Salsa
- 4 cups small diced seedless watermelons 1/2 of a personal sized watermelon
- 2 cups white peaches pitted, peeled and diced
- 2 cups chopped cucumber
- 1 Tbsp minced Serrano pepper optional
- 1/2 cup coarsely chopped cilantro
- Juice of 1 lime
- 1 Tbsp Peach White Balsamic Vinegar see post for information
- 1/2 tsp kosher salt
- Black pepper
- Combine all ingredients EXCEPT the black pepper into a large bowl, and chill for at least one hour to meld flavors. Toss a couple of times during the chill phase.
- Serve with a few twists of black pepper.
And if you like strawberries, here’s another great fruity salsa that’s great with cheese and crackers!