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

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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.