Blueberry Peach Feta Salad

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I still remember the first time I tossed this salad together. It was a warm afternoon, and I had just come back from the market with a basket full of ripe peaches and plump blueberries. The idea of mixing them with cool cucumbers and salty feta came to me as I stood in my kitchen, craving something fresh yet satisfying. When I took the first bite, I knew I had stumbled upon something truly special.

What I love about this Blueberry Peach Feta Salad is its harmony—sweet fruits, tangy vinaigrette, crunchy cucumbers, and creamy cheese come together in the most delightful way. It tastes like summer in a bowl. Whether you’re planning a picnic, a light lunch, or just want to brighten up your dinner table, this salad never fails to impress.

Why You’ll Love This Recipe
This salad is not just pretty to look at—it delivers flavor and texture in every bite. From juicy bursts of blueberries to soft peaches and crumbly feta, it has something for everyone.

Versatile
You can switch up the herbs, use goat cheese instead of feta, or even try nectarines if peaches aren’t in season. It’s easily adaptable to your preferences or what you have on hand.

Budget-Friendly
Most of the ingredients are seasonal and affordable, especially in summer. With just a handful of fresh produce, you can whip up something that tastes restaurant-worthy without breaking the bank.

Ingredients for Recipe

For the Salad:

  • 1 pint fresh blueberries

  • 2 peaches, diced (or substitute nectarines)

  • 2 Persian cucumbers, thinly sliced (or 1 regular cucumber)

  • 1/2 cup crumbled feta cheese (or crumbled goat cheese)

For the Vinaigrette:

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 tablespoon finely chopped fresh basil (or mint for a twist)

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

    How to Make This Recipe
    Every step in this recipe is quick and simple. You don’t need fancy equipment or hard-to-find ingredients. Just fresh produce, a bowl, and a small jar for the vinaigrette. From start to finish, it takes only 15 minutes, yet the result is vibrant and satisfying.

    Step-by-Step Instructions for Making

    Step 1: Prepare the Fruits and Vegetables
    Start by rinsing the blueberries gently under cold water. Pat them dry using a paper towel to avoid excess moisture. Then, wash the peaches, remove the pits, and dice them into small, even cubes. If you’re using nectarines, no need to peel them—just dice and go. Next, take the Persian cucumbers and slice them thinly into rounds. If you’re using a regular cucumber, you may want to peel it first, especially if the skin is thick. Then cut it in half lengthwise and slice into half-moons.

    Step 2: Assemble the Salad Base
    In a large serving bowl, gently combine the blueberries, diced peaches, sliced cucumbers, and crumbled feta cheese. Use a light hand when mixing to keep the delicate ingredients from breaking apart. This mix alone already looks beautiful—full of color and texture.

    Step 3: Make the Lemon-Basil Vinaigrette
    In a small jar or measuring cup, add the lemon juice, Dijon mustard, honey, and olive oil. Stir in the finely chopped fresh basil or mint, depending on the flavor you prefer. Add a pinch of kosher salt and a few cracks of black pepper. Then shake the jar well (if it has a lid) or whisk vigorously until the mixture becomes smooth and slightly creamy. The mustard helps the dressing emulsify, making it cling nicely to the salad ingredients.

    Step 4: Dress the Salad
    Slowly drizzle the vinaigrette over the salad, starting with half and adding more as needed. Using salad tongs or clean hands, toss everything gently to coat. Be especially careful with the blueberries and feta—they can crush easily. The goal is an even distribution of dressing without turning the salad mushy.

    Step 5: Chill or Serve
    This salad tastes wonderful right after mixing, but it can also be made a few hours in advance. If you’re not serving immediately, cover the bowl and refrigerate it. Just be sure to toss gently again before serving. For extra flair, garnish with a few small basil leaves or a sprinkle of freshly cracked pepper.

    Quick and Easy
    Everything about this recipe is made for convenience. There’s no cooking required, and the chopping is minimal. Plus, it’s ready in under 15 minutes, making it perfect for busy days or last-minute guests.

    Customizable
    Want it sweeter? Add a few sliced strawberries. Prefer a crunchier texture? Toss in toasted sunflower seeds or sliced almonds. Not a fan of basil? Try fresh mint instead. This recipe allows for creative twists based on your tastes.

    Crowd-Pleasing
    This salad always disappears fast at gatherings. It’s colorful, refreshing, and a welcome change from heavier dishes. Everyone appreciates the balance of flavors, and it pairs well with grilled meats, sandwiches, or even as a light standalone meal.

    FAQs

    Can I use frozen blueberries instead of fresh?
    Fresh blueberries are best for this salad because they hold their shape and have a firmer texture. However, if you only have frozen blueberries, you can use them—just make sure to thaw and drain them thoroughly first to avoid extra liquid in the salad.

    What other fruits can I substitute for peaches?
    If peaches are not available, nectarines work beautifully. You can also try mangoes, plums, or even sliced strawberries. Choose fruits that are sweet but firm enough to hold their shape.

    Can I make this salad in advance?
    Yes, you can prepare it a few hours ahead. Assemble the salad and make the dressing separately. Toss everything together right before serving for the freshest texture and flavor.

    Is there a dairy-free alternative to feta cheese?
    Absolutely. You can use a dairy-free feta-style cheese or simply omit the cheese altogether. The salad will still be flavorful due to the fresh fruit and tangy vinaigrette.

    What herbs work best in the vinaigrette?
    Fresh basil gives the vinaigrette a sweet, slightly peppery flavor. If you want something different, mint offers a refreshing twist. You can also try parsley or cilantro, depending on your preference.

    How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the cucumbers and peaches may release moisture, so it’s best eaten fresh.

    Print

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    Blueberry Peach Feta Salad

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    Print Recipe

    This refreshing Blueberry Peach Feta Salad brings together the sweetness of ripe peaches and blueberries with the crisp bite of cucumber and the creamy saltiness of feta cheese. It’s tossed in a zesty lemon-basil vinaigrette, making it a perfect side or light meal during warm days

    • Total Time: 15 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale

    For the Salad:

    1 pint fresh blueberries

    2 peaches, diced (or nectarines)

    2 Persian cucumbers, thinly sliced (or 1 regular cucumber)

    1/2 cup crumbled feta cheese (or crumbled goat cheese)

    For the Vinaigrette:

    3 tablespoons fresh lemon juice

    1 tablespoon Dijon mustard

    1 tablespoon honey

    1 tablespoon olive oil

    1 tablespoon finely chopped fresh basil (or mint)

    Kosher salt, to taste

    Freshly ground black pepper, to taste

    Instructions

    • Rinse the blueberries and pat them dry. Dice the peaches and slice the cucumbers.

    • In a large bowl, combine the blueberries, peaches, cucumbers, and crumbled feta. Toss gently.

    • In a jar or small bowl, combine lemon juice, Dijon mustard, honey, olive oil, chopped basil, salt, and pepper. Shake or whisk until emulsified.

    • Pour the vinaigrette over the salad. Toss lightly to coat without crushing the blueberries or feta.

    • Serve immediately or refrigerate for a few hours. Toss again gently before serving. Garnish with fresh basil if desired.

    Notes

    • Goat cheese can be used instead of feta.

    • Mint can be substituted for basil.

    • Salad is best served fresh but can be made a few hours ahead.

    • Author: Layla
    • Prep Time: 15 minutes

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