The tastes of the blueberry peach feta salad are perfectly balanced between sweet, salty, and fresh! This summer, serve this simple and delectable salad with a lemon-basil vinaigrette!
It can be difficult to find the drive to cook in the middle of summer, especially on sweltering days. On days like those, I always want to cook my favorite Asiago Tortelloni Alfredo with Grilled Chicken or Air Fryer Garlic Parmesan Chicken Skewers.
Whatever I grill, I have to serve it with a cool salad of some kind. This Blueberry Peach Feta Salad is one of my favorite recipes to make during peach season, especially in Colorado. The feta adds a hint of saltiness, the peaches and blueberries add sweetness, and the fresh, crunchy texture comes from
This salad tastes amazing on a hot summer day and is dressed with a simple lemon vinaigrette! It’s an excellent side dish to bring to a barbecue and pairs well with almost any grilled meal.
Ingredient Needed for Blueberry Peach Feta Salad:
- Blueberries
- Peaches
- Persian cucumbers or English cucumber
- Feta cheese
- Lemon
- Dijon mustard
- Honey
- Fresh basil
Here’s how to prepare the Blueberry Peach Feta Salad:
Making this salad is as simple as preparing a basic lettuce salad. Begin by dicing the peaches, slicing the cucumbers, and placing them in a serving bowl along with the blueberries. When using feta in my recipes, I prefer using block feta and crumbling it myself. I find it enhances the flavor, retains moisture better, and lacks the anti-caking agents present in pre-crumbled or pre-shredded cheeses. For this salad, you can crumble or cube the feta cheese.
Next, prepare the lemon vinaigrette. Combine lemon juice, Dijon mustard, honey, olive oil, salt, and pepper in a jar. Thinly slice the fresh basil (chiffonade) and add it to the mixture. Seal the jar with a lid and shake until everything is well combined. Pour the vinaigrette over the salad ingredients and gently toss to coat everything evenly. You can serve the salad immediately or refrigerate it until you’re ready to enjoy it.
Can I make the salad vegan?
Certainly! To make the salad vegan, simply leave out the feta cheese and substitute honey in the lemon vinaigrette with maple syrup. For added heartiness, consider adding a can of chickpeas to the salad.
How long will the salad keep?
The salad will keep well for a couple of days in the refrigerator. Over time, you may notice the peaches softening and the feta cheese breaking down, but it will still taste delicious.
Can I make the salad ahead of time?
You can prepare parts of the salad ahead of time. Cut the peaches and combine them with the cucumbers and blueberries up to a day in advance. The vinaigrette can be made several days ahead of time. However, it’s best to wait until the day you plan to serve the salad to add the fresh basil, feta cheese, and toss everything together with the vinaigrette.
Ingredient substitutions
Peaches Substitutions: If you’re not fond of peaches, you can swap them with nectarines.
Feta: Goat cheese makes a great alternative to feta. Alternatively, try queso fresco or ricotta salata.
Persian Cucumbers: I prefer using Persian cucumbers, also known as snacking cucumbers, because they are extra crunchy and don’t require peeling. If unavailable, you can use an English cucumber instead. You might want to scoop out the seeds if you choose this option, but peeling isn’t necessary.
Blueberries: Strawberries or blackberries are excellent substitutes for blueberries. Like with blueberries and peaches, choose the sweetest and freshest berries for the best salad results. Note that strawberries may soften more quickly in the salad.
Honey: Replace honey with maple syrup.
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Blueberry Peach Feta Salad
The tastes of the blueberry peach feta salad are perfectly balanced between sweet, salty, and fresh! This summer, serve this simple and delectable salad with a lemon-basil vinaigrette!
Ingredients
- 1 pint of fresh blueberries
- 2 peaches, finely diced
- 2 Persian cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon finely chopped basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large serving bowl, mix together the blueberries, diced peaches, sliced cucumbers, and crumbled feta.
- In a jar with a lid or a measuring cup, combine the lemon juice, Dijon mustard, maple syrup, olive oil, chopped basil, salt, and pepper. Shake vigorously or whisk until the vinaigrette is well blended.
- Pour the vinaigrette over the salad ingredients and gently toss everything together. Adjust seasoning to taste and garnish with additional basil if desired.
- Serve immediately or cover and refrigerate the salad until ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 353mgCarbohydrates: 28gFiber: 4gSugar: 20gProtein: 5g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.