If you’re in the mood for something vibrant, fresh, and impossibly easy, look no further than this Blueberry Peach Feta Salad! Sweet juicy peaches, bright blueberries, creamy feta, and an herby basil-studded vinaigrette—this is the sort of summery dish that always disappears in minutes (and trust me, everyone will be asking for the recipe).
Why You’ll Love This Recipe
- Colorful & Crowd-Pleasing: Every bowl is bursting with shades of blue, orange, and green—the kind of showstopper that wows at potlucks or picnics.
- Naturally Sweet & Savory: The combination of juicy blueberries and peaches with tangy feta and fresh basil creates a flavor party in every bite.
- Ready in 15 Minutes: All you have to do is chop a few things and shake up the most irresistible maple-basil vinaigrette.
- Perfect for Any Occasion: Serve it as a light lunch, a refreshing dinner side, or your go-to dish for summer gatherings.
Ingredients You’ll Need
With only a handful of ingredients, this salad truly shines thanks to their freshness and contrast. Each one is purposeful: color, crunch, juiciness, salty tang—no ingredient is a background player here!
- Fresh blueberries: Their sweet-tart burst makes every bite pop with juicy brightness.
- Peaches (diced): Go for ripe, fragrant peaches for natural sweetness and sunny color.
- Persian cucumbers: Thinly sliced, these add a refreshing crunch without overpowering the fruit.
- Crumbled feta cheese: Brings an irresistible creamy-salty counterpoint to all that sweetness.
- Freshly squeezed lemon juice: Lifts all the flavors and adds a mild citrus tang to the dressing.
- Dijon mustard: Creates an emulsified vinaigrette and adds gentle heat and depth.
- Maple syrup: Just the right amount of natural sweetness to balance the vinaigrette.
- Olive oil: Gives the dressing a silky finish that brings everything together.
- Finely chopped basil: That herbaceous, summery flavor sings with both fruit and feta.
- Kosher salt & freshly ground black pepper: Because a pinch of each brings out the best in every ingredient.
Variations
One of my favorite things about Blueberry Peach Feta Salad is how customizable it is. No matter your taste or what’s in your fridge, you can easily tweak this recipe for endless delicious results!
- Make it vegan: Use plant-based feta or a handful of toasted walnuts instead for lovely creaminess and crunch.
- Try goat cheese: Swap in soft goat cheese for a tangier, silkier contrast with the fruit.
- Add greens: Toss everything with peppery arugula or spinach to turn it into a more robust leafy salad.
- Switch up the fruit: Try nectarines, plums, or even strawberries if you love experimenting with in-season produce.
How to Make Blueberry Peach Feta Salad
Step 1: Prepare the Fruit and Veggies
Start by rinsing your blueberries, then patting them dry with a clean towel (so your salad doesn’t get watery). Dice the peaches into small, juicy cubes and thinly slice the Persian cucumbers for extra crispness—no need to peel or fuss here!
Step 2: Toss Together the Salad Base
In a large serving bowl, gently combine the blueberries, peaches, cucumbers, and crumbled feta. Use your hands or a big spoon and mix just enough so everything is evenly incorporated, but be gentle to avoid smashing the fruit.
Step 3: Whisk the Basil-Lemon Vinaigrette
Add the lemon juice, Dijon mustard, maple syrup, olive oil, chopped basil, salt, and pepper to a jar or small measuring cup. Put the lid on and shake, or whisk until your dressing looks creamy and beautifully emulsified.
Step 4: Dress and Finish the Salad
Drizzle the vinaigrette over the blueberry peach feta salad and toss gently to coat everything in that dreamy, herby dressing. Taste and adjust the seasoning if you need a bit more salt or lemon juice, then garnish with extra basil if you like.
Pro Tips for Making Blueberry Peach Feta Salad
- Fruit Ripeness Magic: For the juiciest, most flavorful salad, use peaches that yield slightly to gentle pressure and blueberries that are plump and deep blue.
- No-Soggy-Spot: Pat everything dry after rinsing—excess moisture will water down your beautiful vinaigrette.
- Dress Before Serving: For the freshest texture and best presentation, toss the salad with dressing just before you’re ready to eat.
- Herb Highlight: Don’t skip the fresh basil! It’s the secret that bridges the fruitiness of the salad and the tang of the feta, making each bite sing.
How to Serve Blueberry Peach Feta Salad
Garnishes
For a little extra flair, scatter a few whole basil leaves or a sprinkle of lemon zest right on top just before serving. Even a twist of black pepper or a few extra crumbles of feta can elevate the salad to dinner party-worthy heights.
Side Dishes
This salad loves a little company on the table—serve it with grilled chicken, lemony shrimp, or even a slice of crusty sourdough for a perfect light lunch or al fresco dinner. It also makes a gorgeous side for picnics, potlucks, or brunch spreads.
Creative Ways to Present
Try serving Blueberry Peach Feta Salad in individual glass jars or small bowls for a charming picnic look, or pile it high on a large white platter to show off all those beautiful colors. For parties, consider layering it mason-jar style or threading chunks of peach, feta, and blueberries on skewers for a playful, grab-and-go hors d’oeuvre.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a little leftover salad (lucky you!), transfer it to an airtight container and refrigerate. It’ll stay fresh and delicious for about a day, though the fruit may release more juice, making it best enjoyed sooner rather than later.
Freezing
This salad is at its vibrant best made fresh—freezing isn’t recommended, as both the fruit and feta will lose their texture and lovely appearance once thawed.
Reheating
Blueberry Peach Feta Salad is meant to be served cold or at room temperature, so there’s no reheating required. Simply give leftovers a gentle toss before serving, and add a fresh sprinkle of basil or feta if desired.
FAQs
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Can I make Blueberry Peach Feta Salad ahead of time?
Yes! You can prepare all the fruit, cucumber, and feta a few hours in advance and keep them covered separately. Wait to dress the salad until just before serving for the best texture and freshest flavors.
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What other cheese works if I don’t have feta?
Goat cheese or fresh mozzarella are both delicious swaps—goat cheese gives you tangy richness, while mozzarella offers a milder creaminess that also pairs beautifully with the fruit.
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Can I use frozen blueberries?
For the very best texture, stick to fresh blueberries—they hold their shape and don’t release excess juice. If you use frozen, thaw them well and pat them dry, but note that the salad will be a bit softer.
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Is the dressing very sweet?
Nope! The maple syrup in the dressing just enhances the natural sweetness of the fruit and balances the tang from lemon and mustard. If you prefer, you can always use a little less or leave it out entirely for a tarter vinaigrette.
Final Thoughts
If you’ve never tried the sweet-savory magic of a Blueberry Peach Feta Salad, prepare to fall in love with every forkful. Quick, refreshing, and full of the brightest summer flavors, it’s a recipe you’ll crave again and again—so treat yourself and share it with your favorite people soon!
PrintBlueberry Peach Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and flavorful Blueberry Peach Feta Salad that combines the sweetness of blueberries and peaches with the tanginess of feta cheese, all tossed in a zesty lemon basil vinaigrette.
Ingredients
Salad:
- 1 pint of fresh blueberries
- 2 peaches, finely diced
- 2 Persian cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
Lemon Basil Vinaigrette:
- 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
- Prepare the Salad: In a large serving bowl, mix together the blueberries, diced peaches, sliced cucumbers, and crumbled feta.
- Make the Lemon Basil Vinaigrette: 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 or whisk until well blended.
- Toss and Serve: Pour the vinaigrette over the salad ingredients and gently toss everything together. Adjust seasoning, garnish with additional basil if desired, and serve immediately or refrigerate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg