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