Blueberry Peach Feta Salad is the taste of summer captured in a bowl! Juicy peaches, sweet blueberries, crisp cucumbers, and tangy feta cheese come together with a light lemon basil vinaigrette for a salad that’s both refreshing and satisfying.
Why You’ll Love This Recipe
- Peak summer flavors – Best peaches and blueberries
- Sweet and salty perfection – Feta balances the fruit
- So pretty it’s Instagram-worthy – Stunning colors
- Ready in 15 minutes – No cooking required
- Perfect for entertaining – Looks fancy but easy
Blueberry Peach Feta Salad
- Total Time: 15 minutes
- Diet: Vegetarian
Description
Blueberry Peach Feta Salad is the taste of summer captured in a bowl! Juicy peaches, sweet blueberries, crisp cucumbers, and tangy feta cheese come together with a light lemon basil vinaigrette for a salad that’s both refreshing and satisfying. The combination of sweet fruit with salty, creamy feta creates an irresistible flavor balance.
Ingredients
For the Salad:
1 pint fresh blueberries,
2 large ripe peaches diced,
2 Persian cucumbers sliced,
1/2 cup crumbled feta cheese,
Fresh basil leaves for garnish.
For the Lemon Basil Vinaigrette:
3 tablespoons fresh lemon juice,
1 tablespoon dijon mustard,
1 tablespoon honey,
1 tablespoon olive oil,
1 tablespoon fresh basil finely chopped, Kosher salt and black pepper to taste.
Instructions
Wash everything well. Pat blueberries dry. Cut peaches around the pit, twist halves apart, remove pit, and dice the flesh into bite-sized pieces. Slice Persian cucumbers into rounds about 1/4 inch thick.
In your large serving bowl, gently combine blueberries, diced peaches, and sliced cucumbers. Don’t add the feta yet – we’ll save that for the end.
In a small jar with tight-fitting lid, combine fresh lemon juice, dijon mustard, honey, olive oil, and chopped basil. Add a pinch of salt and pepper. Screw the lid on tight and shake for 30 seconds until everything is emulsified. Taste and adjust.
Pour vinaigrette over fruit and cucumber mixture. Using a large spoon, gently toss until all pieces are lightly coated. Be gentle – you don’t want to bruise the fruit. Now add your crumbled feta cheese and give it one more gentle toss.
Tear or chiffonade some fresh basil leaves and scatter them over the top. Serve immediately while everything is fresh and crisp.
Notes
The success of this salad depends on using ripe, sweet, fragrant peaches.
Choose peaches that are ripe but still firm enough to dice without turning to mush.
Always crumble block feta yourself – it’s creamier and doesn’t have anti-caking agents like pre-crumbled cheese. Persian cucumbers are extra crunchy and don’t need peeling. English cucumber works too – just remove seeds if watery.
The dijon mustard is essential – it helps the oil and lemon juice stay emulsified (not separate). Can dice peaches and slice cucumbers up to 4 hours ahead – toss peaches with a bit of lemon juice to prevent browning.
Make the vinaigrette up to 3 days ahead and keep refrigerated. Bring to room temp and shake before using. Don’t assemble the final salad more than 1 hour before serving or it will get soggy. Swap peaches for nectarines, strawberries for blueberries, or goat cheese for feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Ingredients You’ll Need
For the Salad:
1 pint fresh blueberries,
2 large ripe peaches diced,
2 Persian cucumbers sliced,
1/2 cup crumbled feta cheese,
Fresh basil leaves for garnish.
For the Lemon Basil Vinaigrette:
3 tablespoons fresh lemon juice,
1 tablespoon dijon mustard,
1 tablespoon honey,
1 tablespoon olive oil,
1 tablespoon fresh basil finely chopped, Kosher salt and black pepper to taste.
Why These Ingredients Work
When peaches are in season and perfectly ripe, there’s nothing quite like them. That sweet, juicy flesh with just a hint of tang is the star of this salad.
Those little blueberries add pops of sweetness and gorgeous color contrast. The feta cheese is what takes this from a simple fruit salad to something truly special.
That salty, tangy, creamy element plays off the sweet fruit in the most delightful way. I always buy a block of feta and crumble it myself because it’s fresher and creamier. The Persian cucumbers add refreshing crunch.
And that lemon basil vinaigrette? It’s bright, herbaceous, and ties everything together perfectly!
Essential Tools and Equipment
- Sharp knife – For dicing juicy peaches
- Cutting board – That can handle fruit juice
- Large serving bowl – Something pretty
- Small jar with lid – For shaking the vinaigrette
- Measuring spoons and cups – For the dressing
Step-by-Step Instructions
Step 1: Prep Your Fruit and Vegetables
Wash everything well. Pat blueberries dry. Cut peaches around the pit, twist halves apart, remove pit, and dice the flesh into bite-sized pieces. Slice Persian cucumbers into rounds about 1/4 inch thick.
Step 2: Combine Your Salad Base
In your large serving bowl, gently combine blueberries, diced peaches, and sliced cucumbers. Don’t add the feta yet – we’ll save that for the end.
Step 3: Make That Gorgeous Vinaigrette
In a small jar with tight-fitting lid, combine fresh lemon juice, dijon mustard, honey, olive oil, and chopped basil. Add a pinch of salt and pepper. Screw the lid on tight and shake for 30 seconds until everything is emulsified. Taste and adjust.
Step 4: Bring It All Together
Pour vinaigrette over fruit and cucumber mixture. Using a large spoon, gently toss until all pieces are lightly coated. Be gentle – you don’t want to bruise the fruit. Now add your crumbled feta cheese and give it one more gentle toss.
Step 5: Garnish and Serve
Tear or chiffonade some fresh basil leaves and scatter them over the top. Serve immediately while everything is fresh and crisp.
You Must Know
The success of this salad depends entirely on the quality and ripeness of your peaches. If your peaches aren’t sweet and juicy, the whole salad will fall flat. Here’s my test: smell the peach near the stem end. If it smells like peach heaven, it’s ready. The peach should yield to gentle pressure but not be mushy.
Personal Secret: I always make a double batch of the vinaigrette and keep the extra in my fridge. It’s amazing on pretty much any salad, drizzled over grilled chicken, or even as a marinade for vegetables!
Pro Tips & Cooking Hacks
- Choose the right peaches – Make sure they’re ripe but firm
- Don’t skip the dijon – It helps the dressing emulsify
- Crumble your own feta – Block feta is creamier
- Add some crunch – Toasted pecans or almonds are wonderful
- Make it a meal – Top with grilled chicken or shrimp
- Chill your bowl – For an extra-refreshing salad
Flavor Variations & Suggestions
While this combination is perfection, feel free to make it your own! Swap peaches for nectarines.
Strawberries or blackberries can replace blueberries. Instead of feta, try creamy goat cheese or fresh mozzarella.
For a different herby note, mint instead of basil is absolutely divine. Want more substance? Add cooked quinoa or chickpeas.
Make-Ahead Options
Parts of this salad can definitely be prepped ahead. Dice peaches and slice cucumbers up to 4 hours ahead – toss peaches with a tiny bit of lemon juice to prevent browning and store everything separately.
The vinaigrette can be made up to 3 days ahead. Crumble feta the day before. Just don’t assemble until within an hour of serving.
What to Serve With Blueberry Peach Feta Salad
This salad is absolutely perfect alongside grilled meats – try it with grilled chicken, pork chops, or steak. It pairs beautifully with fish, especially grilled salmon.
I love serving it as part of a larger salad spread for brunch or lunch gatherings. It’s also wonderful as a light lunch on its own with some crusty bread.
Allergy Information
This salad is naturally gluten-free and vegetarian!
The only dairy is the feta cheese, which can be omitted or replaced with dairy-free feta.
There are no nuts unless you add them as a topping.
The honey can be swapped for maple syrup for vegan option.
Storage & Reheating
This salad is best enjoyed within a couple hours of making it. Leftovers will keep in the refrigerator for up to 24 hours, but the peaches will get softer and the feta will start to break down. The cucumbers will also release water. No reheating needed – serve cold or at room temperature!
FAQs
Can I use canned or frozen peaches?
Fresh peaches are really essential. Canned peaches are too soft and sweet, and frozen peaches become mushy. If peaches aren’t in season, try fresh nectarines, plums, or crisp apples instead.
My salad is too tart – what should I do?
The tartness comes from the lemon juice and feta. Add a bit more honey to the dressing or reduce the lemon juice slightly. You can also add more blueberries or peaches to balance it out.
How do I know if my peaches are ripe enough?
Smell them! A ripe peach should smell sweet and peachy, especially near the stem. It should yield to gentle pressure but not be mushy. If it smells like nothing and feels rock hard, it needs more time to ripen.
💬 Tried this salad? Leave a comment below!
