Blueberry Peach Feta Salad – A Fresh and Fruity Summer Delight

This Blueberry Peach Feta Salad is the perfect summer dish that brings together the sweetness of juicy peaches, the tang of fresh blueberries, and the creaminess of crumbled feta. With crunchy cucumbers and a zesty homemade lemon basil vinaigrette, this refreshing salad is a delightful blend of flavors that’s perfect for picnics, barbecues, or as a light side dish for any meal. It’s quick, colorful, and guaranteed to please!

I love how this salad brings the best of summer produce into one bowl! The combination of ripe, juicy peaches and plump blueberries was a happy discovery during a trip to the farmer’s market. Paired with the tangy feta and a simple homemade lemon basil vinaigrette, it has since become my go-to for hot days when I crave something light but bursting with flavor. It’s a fun twist on a fruit salad with the perfect balance of sweetness and tang. Plus, it takes only minutes to make!

Why This Salad?

• Fresh and Fruity: The sweetness of peaches and blueberries paired with salty feta offers an irresistible balance of flavors.
• Zesty Lemon Vinaigrette: The dressing, made with fresh lemon juice, dijon mustard, and a touch of honey, adds a bright and refreshing tang.
• Simple and Quick: With minimal prep time and just a few ingredients, this salad is easy to put together and perfect for busy days.
• Versatile: Serve this as a side dish at summer barbecues, a healthy snack, or even as a light lunch.
• Seasonal Goodness: Enjoy the best of summer fruits with this vibrant and colorful dish.

Ingredients:

• 1 pint fresh blueberries (about 300 g / 10.5 oz)
• 2 peaches, diced (about 350 g / 12 oz)
• 2 Persian cucumbers, sliced (or 1 medium cucumber, about 180 g / 6 oz)
• ½ cup crumbled feta (75 g / 2.6 oz)

For the Lemon Basil Vinaigrette:

• 3 tablespoons fresh lemon juice (45 ml / 1.5 fl oz)
• 1 tablespoon dijon mustard (15 g / 0.5 oz)
• 1 tablespoon honey (20 g / 0.7 oz)
• 1 tablespoon olive oil (15 ml / 0.5 fl oz)
• 1 tablespoon finely chopped basil (2 g / 0.07 oz)
• Kosher salt and fresh ground black pepper to taste

Directions:

1. Prepare the salad: In a large serving bowl, combine the fresh blueberries, diced peaches, sliced cucumbers, and crumbled feta. Gently toss everything together.
2. Make the vinaigrette: In a small jar with a lid or a measuring cup, add the fresh lemon juice, dijon mustard, honey, olive oil, chopped basil, kosher salt, and pepper. Shake or whisk the vinaigrette until well combined and emulsified.
3. Dress the salad: Pour the lemon basil vinaigrette over the salad. Gently toss to coat all the ingredients evenly.
4. Taste and serve: Taste the salad and adjust seasoning if needed. Garnish with extra basil if desired. Serve immediately or refrigerate until ready to serve.

Notes:

• Make Ahead: This salad can be made a few hours ahead of time. Just wait to add the vinaigrette until right before serving to keep the ingredients fresh and crisp.
• Customization: Feel free to add arugula or baby spinach to this salad for an extra touch of green, or sprinkle some toasted nuts like almonds or pecans for added crunch.
• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best served fresh but still tastes great the next day!