Blueberry Peach Feta Salad

This vibrant summer salad combines juicy blueberries and peaches with tangy feta for a refreshing dish that hits all the right notes. The lemon basil vinaigrette ties everything together with a bright, herbaceous finish that makes this salad impossible to resist.

I started making this salad a few summers ago when my farmers market haul left me with an abundance of perfect peaches and blueberries. Now it's my go to dish for summer gatherings where it consistently disappears faster than anything else on the table.

Ingredients

• Fresh blueberries: Bring natural sweetness and antioxidants. Look for plump berries with a dusty bloom intact which indicates freshness
• Ripe peaches: Add juicy texture and summery sweetness. Choose fruits that yield slightly to gentle pressure with a fragrant aroma
• Persian cucumbers: Provide refreshing crunch and subtle flavor. These smaller cucumbers have tender skin and fewer seeds than regular varieties
• Crumbled feta cheese: Adds salty creaminess that balances the sweet fruit. Authentic Greek feta made from sheep milk offers the most complex flavor
• Fresh lemon juice: Brightens everything with natural acidity. Always use freshly squeezed for the most vibrant flavor
• Dijon mustard: Helps emulsify the dressing and adds subtle depth. Choose a high quality brand without added sugars
• Honey: Sweetens the dressing naturally. Local varieties bring unique floral notes
• Olive oil: Creates silky texture in the dressing. Use extra virgin for best flavor
• Fresh basil: Brings aromatic herbal notes that complement the fruits perfectly. Look for vibrant green leaves without any brown spots

How To Make Blueberry Peach Feta Salad

Prepare the produce:

Wash all fruits thoroughly and allow to dry completely. Dice peaches into bite sized chunks and slice cucumbers into thin rounds. Chop basil finely making sure to use a sharp knife to prevent bruising the delicate leaves.

Create the base:

In a large bowl combine the fresh blueberries peach chunks sliced cucumbers and chopped basil. The diversity of shapes and sizes creates visual interest and ensures each bite offers different flavor combinations.

Mix the dressing:

In a separate small bowl whisk together lemon juice Dijon mustard honey salt and pepper until fully incorporated. The mustard not only adds flavor but helps stabilize the emulsion for a perfectly blended dressing.

Finish the dressing:

Slowly drizzle in the olive oil while continuously whisking. This gradual addition creates a velvety smooth dressing that will coat the salad ingredients evenly without separating.

Dress the salad:

Pour the prepared vinaigrette over the fruit and cucumber mixture gently tossing to ensure everything is lightly coated. Be careful not to overmix which can bruise the delicate fruits.

Add the cheese:

Sprinkle crumbled feta over the dressed salad. The white cheese creates beautiful contrast against the colorful fruits and adds a satisfying salty element to balance the sweet components.

Final toss:

Give the salad one final gentle toss to distribute the feta throughout. The cheese should be incorporated but still visible as distinct crumbles for textural interest.

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The first time I served this salad at a backyard gathering my friend's daughter who typically avoided anything resembling a vegetable asked for seconds and then thirds. The way the sweet juicy fruits complement the salty feta creates an almost addictive quality that appeals to even picky eaters.

Make Ahead Tips

While this salad truly shines when freshly assembled you can prep components ahead of time for quick assembly. Wash and dry blueberries up to three days ahead storing them in a paper towel lined container in the refrigerator. The dressing can be mixed and refrigerated up to two days ahead just shake vigorously before using. Cut peaches and cucumbers no more than a few hours before serving to prevent them from becoming soggy or discolored.

Ingredient Substitutions

This versatile salad welcomes adaptations based on what's available. Nectarines or plums work beautifully in place of peaches during summer months. Goat cheese offers a creamier tangy alternative to feta. English cucumber can substitute for Persian varieties just remove the seeds first. If basil isn't available mint makes a refreshing alternative that pairs wonderfully with the fruits. For a vegan version simply omit the cheese or replace with a plant based alternative.

Serving Suggestions

Serve this colorful salad as a light lunch with crusty bread or pair it with grilled chicken or fish for a complete dinner. It makes an impressive addition to brunch spreads alongside quiche or frittata. For entertaining consider presenting individual portions in small glass bowls or mason jars for an elegant touch. The vibrant colors create a stunning presentation on any table especially when served on white plates that make the ingredients pop.

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Frequently Asked Questions

→ Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with goat cheese, blue cheese, or even shredded mozzarella for a variation in flavor and texture.

→ What other fruits can I add to this salad?

You can add fruits like strawberries, raspberries, or even chunks of watermelon for additional sweetness and variety.

→ Can I prepare the salad dressing in advance?

Absolutely! The lemon basil vinaigrette can be made a day ahead and stored in an airtight container in the refrigerator.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to one day. Note that the texture might slightly change due to the fresh ingredients.

→ Can I make this salad vegan or dairy-free?

To make this salad vegan or dairy-free, simply omit the feta cheese or replace it with a plant-based cheese alternative.