Summer Blueberry Peach Feta Salad

Bright, simple, and full of summer flavor, this Blueberry Peach Feta Salad pairs juicy peaches and plump blueberries with tangy crumbled feta and a lemon-basil vinaigrette. It’s an elegant, easy-to-assemble salad that works well as a light lunch, a colorful side dish for grilled proteins, or a fresh addition to any barbecue spread. The contrasting textures—soft fruit, crisp cucumber, and creamy cheese—make every bite interesting, while the lemon-mustard dressing ties everything together.

Step 1 — Prepare the produce: Rinse the peaches, blueberries, cucumbers, and basil. Slice peaches into thin wedges and cucumbers into rounds. Add the peaches, cucumbers, blueberries, and chopped basil to a large mixing bowl.

Step 2 — Make the lemon-basil vinaigrette: In a small bowl, whisk together the Dijon mustard, honey, lemon juice, salt, and pepper. Slowly whisk in the olive oil until the dressing is smooth and emulsified. Taste and adjust seasoning—add a touch more honey if you prefer a sweeter dressing or more lemon for extra brightness.

Step 3 — Toss the salad: Drizzle the vinaigrette over the fruit and cucumbers and toss gently to coat. Handle the peaches and blueberries carefully so they keep their shape.

Step 4 — Add feta and finish: Sprinkle the crumbled feta over the salad and give it a very light toss to distribute the cheese. Garnish with a few extra basil leaves if desired.

Step 5 — Serve: Serve immediately for the best texture and flavor. This salad also benefits from a short chill (10–15 minutes) if you prefer it colder.

• Choose ripe fruit: Use fully ripe peaches and fresh blueberries for the best sweetness and aroma. Fresh fruit will keep the salad light and vibrant.
• Prevent sogginess: To avoid watery leftovers, store the dressing separately and toss just before serving.
• Mix-ins: Add toasted almonds or walnuts for crunch, or mix in baby arugula or spinach to turn this into a heartier green salad.
• Feta choice: If possible, crumble a block of high-quality feta yourself for creamier texture and fresher flavor than pre-crumbled options.

• Pair with: Grilled chicken, salmon, or a simple roasted vegetable platter. The fruit and feta balance richer mains.
• Beverage pairing: A crisp white wine or chilled sparkling water with lemon complements the salad’s bright flavors.
• Presentation: Serve on a large shallow platter to display the colorful fruit; finish with extra basil leaves for an aromatic touch.

• Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 48 hours. Drain any accumulated juices before serving.
• Dressing: Store the vinaigrette separately up to 3–4 days; whisk again before using.