Blueberry Peach Feta Salad has the perfect balance of sweet, salty, and fresh flavors! Tossed in a lemon basil vinaigrette, it’s an easy and delicious salad to serve this summer!
In the middle of summer it can be hard to find the motivation to cook, especially on a hot day. On days like those I gravitate towards using the grill to make my favorite chipotle maple grilled salmon or grilled pesto chicken skewers.
I always have to have some sort of refreshing salad to go with whatever I grill. During peach season, especially Colorado peach season, I love to make this Blueberry Peach Feta Salad. It’s sweet from the peaches and blueberries, a little salty from the feta and has a fresh crisp crunch from the Persian cucumbers.
The salad is tossed in a light lemon vinaigrette and is an absolute dream to eat on a hot summer day! It goes great with pretty much any grilled protein and is a wonderful side dish to bring to a barbecue.
Ingredients For Blueberry Peach Feta Salad
- Persian cucumbers or an English cucumber
- dijon mustard
- fresh basil
How To Make Blueberry Peach Feta Salad
Making this salad is as easy as making a simple everyday lettuce salad. Dice the peaches, slice the cucumbers, and add them to a serving bowl along with the blueberries.
Whenever I make a recipe with feta, I prefer to use block feta and crumble it myself. I feel that the flavor is better, it isn’t as dry and it doesn’t have any of the anti-caking agent in it that pre-crumbled and pre-shredded cheeses contain. For this salad recipe you can crumble or cube the feta cheese.
The final step is to make the lemon vinaigrette. Combine the lemon juice, dijon, honey, olive oil, salt and pepper in a jar. Thinly slice the fresh basil, otherwise known as chiffonade and add it into the mix. Screw on the lid and shake it until it’s well combined. Pour the vinaigrette over the salad and gently toss everything together. You can eat the salad immediately or refrigerate it until you’re ready to serve.
Frequently Asked Questions
Yes. Simply omit the feta and substitute the honey in the lemon vinaigrette with maple syrup. You can also add a can of chickpeas to the salad to make it heartier.
The salad keeps for a couple days in the refrigerator. You will notice that the peaches will get softer and the feta will start to break down the longer it’s in the fridge, but it still taste great.
Parts of the salad can be made ahead of time. You can cut the peaches and combine them with the cucumbers and blueberries a day ahead of time. The vinaigrette can be made several days ahead of time. I would wait until the day you plan to eat the salad to add in the fresh basil, feta and toss the salad in the vinaigrette.
- Peaches – If you aren’t a fan of peaches, substitute them with nectarines.
- Feta – Goat cheese is a good substitution for feta. You could also use queso fresco or ricotta salata
- Persian Cucumbers – I love to use Persian cucumbers, which may also be called snacking cucumbers, because they’re extra crunchy and you don’t have to peel them. If you can’t find these, use an English cucumber instead. You may want to scoop out the seeds if you go this route, but you won’t need to peel it.
- Blueberries – Strawberries or blackberries would be a good substitute for blueberries. As with the blueberries and peaches, make sure they are the sweetest and freshest ones you can find to have the best results with this salad. You may find that the strawberries don’t hold up as long in the salad and get soft.
- Honey – Substitute with maple syrup.
More Peach Salad Recipes
- Peach Tomato Caprese Salad
- Summer Chickpea Salad
- Grilled Chicken, Peach, Pecan and Goat Cheese Salad
- Peach, Tomato and Corn Panzanella
- Summer Vegetable Orzo Salad
- 1 pint fresh blueberries
- 2 peaches, diced
- 2 Persian cucumbers, sliced
- 1/2 cup crumbled feta
- 3 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon finely chopped basil
- Kosher salt and fresh ground black pepper to taste
- In a large serving bowl combine the blueberries, peaches, cucumbers, and feta.
- In a jar with a lid or measuring cup combine the lemon juice, dijon, honey, olive oil, basil, salt and pepper. Shake or whisk together the vinaigrette until well combined.
- Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and garnish with extra basil. Serve or cover and refrigerate the salad until ready to serve.
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 275mgCarbohydrates: 27gFiber: 4gSugar: 21gProtein: 4g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.