Blueberry Peach Feta Salad

This blueberry peach feta salad brings together summer's most vibrant flavors in one refreshing dish. The sweetness of ripe blueberries and juicy peaches balances perfectly with tangy feta and crisp cucumbers, all brought together with a bright lemon basil vinaigrette that takes just minutes to prepare.

I created this recipe during a particularly hot summer when turning on the oven seemed unbearable. It's now become my signature dish to bring to backyard barbecues and pool parties where it disappears within minutes.

Ingredients

• Fresh blueberries: Creating bursts of sweet juicy flavor and providing gorgeous color contrast
• Ripe peaches: Offering honeyed sweetness and soft texture; look for fruits that yield slightly to pressure
• Persian cucumbers: Adding refreshing crunch and subtle flavor; smaller varieties have fewer seeds and thinner skin
• Crumbled feta cheese: Bringing salty tangy notes that balance the fruit; choose good quality Greek or sheep milk feta for best flavor
• Fresh lemon juice: Providing bright acidity that wakes up all the flavors
• Dijon mustard: Working as both flavor enhancer and emulsifier for the dressing
• Honey: Balancing the acidity with natural sweetness; local varieties add interesting floral notes
• Olive oil: Creating silky texture in the dressing; extra virgin offers the best flavor
• Fresh basil: Adding aromatic complexity and peppery herbaceous notes; choose bright green leaves without dark spots
• Kosher salt: Enhancing all the flavors in the salad
• Fresh ground black pepper: Adding subtle warmth and depth

How To Make Blueberry Peach Feta Salad

Prepare fresh ingredients:

Combine chopped basil, fresh blueberries, sliced peaches, and sliced Persian cucumbers in a large bowl. Make sure your peaches are ripe but firm enough to hold their shape when diced. I recommend slicing the cucumbers into thin rounds to create more surface area for the dressing to cling to.

Create the vinaigrette:

In a small separate bowl, whisk together the Dijon mustard, honey, and fresh lemon juice until completely smooth. Season with a pinch of kosher salt and freshly ground black pepper to taste. The mustard helps emulsify the dressing while adding a subtle depth.

Incorporate the olive oil:

Gradually whisk in the olive oil in a slow, steady stream. This technique ensures the dressing properly emulsifies into a smooth, cohesive vinaigrette rather than separating. The dressing should look glossy and slightly thickened.

Dress the salad:

Pour the prepared lemon basil vinaigrette over the fruit and cucumber mixture in the large bowl. Use gentle folding motions to coat all ingredients evenly without bruising the delicate fruits. The dressing should lightly coat everything without pooling at the bottom.

Add the feta cheese:

Sprinkle the crumbled feta cheese over the dressed salad. The cheese works best when added after the dressing so it maintains its distinct texture and doesn't break down completely into the dressing.

Final toss and serve:

Give the salad one final gentle toss to distribute the feta throughout. This ensures every bite has the perfect balance of sweet fruit, crunchy cucumber, and tangy cheese. Serve immediately for the best texture and flavor experience.

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The Persian cucumbers are my secret weapon in this recipe. Unlike standard cucumbers, they have thinner skin, fewer seeds, and a more concentrated flavor that stands up beautifully against the sweet fruit. My daughter, who typically avoids salads, asks for seconds whenever I make this combination.

Make It Your Own

This salad welcomes numerous variations based on what looks best at the farmers market. Try substituting nectarines for peaches when they're particularly sweet, or add a handful of pitted cherries for an extra burst of color. For a protein boost, toss in some toasted sliced almonds or candied walnuts before serving. The dressing works beautifully with many summer fruit combinations.

Storage Tips

For the freshest experience, this salad is best enjoyed immediately after assembly. However, if you need to prepare ahead, store the components separately. Keep the cut fruit and cucumbers in an airtight container in the refrigerator for up to 24 hours. Store the dressing separately in a sealed jar. Toss everything together just before serving to maintain optimal texture and prevent the fruit from becoming soggy.

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Seasonal Variations

This versatile formula works beautifully throughout different seasons. In late spring, try strawberries and kiwi instead of peaches and blueberries. Fall brings opportunities for apple and pear variations with a maple syrup substitution for honey in the dressing. Winter versions can incorporate citrus segments and pomegranate seeds for bright flavor during colder months. The key is maintaining the balance of sweet fruit, crunchy element, and tangy cheese.

Frequently Asked Questions

→ Can I prepare this salad ahead of time?

Yes, you can prepare the individual components ahead of time, but it’s best to toss the vinaigrette and feta in just before serving to maintain freshness and texture.

→ What can I substitute for feta cheese?

If you prefer a different cheese, goat cheese, ricotta salata, or a plant-based feta alternative work great in this salad.

→ Can I use a different fruit instead of peaches?

Absolutely! Nectarines, mangoes, or even strawberries are great alternatives that pair well with blueberries and feta.

→ How long does the vinaigrette last?

The lemon basil vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

→ What dishes pair well with this salad?

This salad pairs wonderfully with grilled chicken, salmon, or a light pasta dish. It’s also great on its own for a healthy, flavorful snack.