Go Back
Blueberry Peach Feta Salad Recipe
Ben Carraoli

Blueberry Peach Feta Salad Recipe

I’ve always loved summer salads, and this Blueberry Peach Feta Salad has quickly become one of my favorites. The mix of juicy peaches, sweet blueberries, and tangy feta is just irresistible. I especially love how refreshing it feels on a hot day, tossed in a light lemon basil vinaigrette.
Print Recipe Pin Recipe
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh blueberries – choose plump ripe berries for the best sweetness.
  • 2 large peaches – use in-season peaches for juicy flavorful bites.
  • 1 cup Persian cucumbers or 1 English cucumber – Persian cucumbers are crisp and peel-free.
  • 1/2 cup feta cheese – crumble block feta yourself for richer flavor and texture.
  • 1 lemon – for fresh lemon juice to make the vinaigrette.
  • 1 teaspoon Dijon mustard – adds a subtle tang to the dressing.
  • 1 tablespoon honey – balances the acidity of the lemon.
  • 2 tablespoons fresh basil – chiffonade for delicate herb flavor.

Method
 

  1. Start by washing your blueberries and slicing the peaches into bite-sized pieces. Slice the cucumbers thinly. This ensures every bite has a balanced combination of flavors and textures.
  2. I prefer using block feta crumbled by hand. It tastes fresher, has a better texture, and doesn’t include anti-caking agents like pre-crumbled cheese. Cube it if you prefer a chunkier texture.
  3. Combine fresh lemon juice, Dijon mustard, honey, olive oil, salt, and pepper in a jar. Add thinly sliced basil and shake until well combined. This dressing ties all the flavors together beautifully.
  4. Add the blueberries, peaches, and cucumbers to a large bowl. Pour the vinaigrette over the top and gently toss. Finally, fold in the feta just before serving for the best texture.

Notes

  • I always use fresh, in-season peaches and blueberries for maximum flavor.
  • I like chilling the salad for 10 minutes before serving to enhance the refreshing taste.
  • I gently toss the ingredients to avoid crushing the berries.
  • I prefer using a glass jar to shake the vinaigrette—it emulsifies perfectly.
  • I sometimes sprinkle a few toasted nuts for extra crunch and a nutty aroma.