Refreshing Blueberry Peach Feta Salad Recipe for Summer

Looking for a refreshing and flavorful summer dish? This blueberry peach feta salad is the perfect blend of sweet, tangy, and savory, bursting with juicy fruit and creamy cheese in every bite. Whether you’re hosting a backyard gathering or just craving something light yet satisfying, you won’t want to miss this vibrant salad recipe—read on to see how easily it comes together!

Blueberry Peach Feta Salad

Description

Juicy ripe peaches and bursts of sweet blueberries meet salty crumbles of feta in this vibrant blueberry peach feta salad. It tastes like midsummer sunshine on a plate — bright, refreshing, and impossibly satisfying. The layers of flavor and texture keep you going back for more. Soft fruit, creamy cheese, and crisp greens unite in a lively dance that’s as beautiful to look at as it is to eat.

Drizzled with a tangy honey-lime vinaigrette, this salad is a stunning side or a light meal that captures the essence of a golden afternoon. Imagine yourself enjoying it on a porch swing with a cold drink in hand. Every bite feels like a gentle reminder to slow down, savor what’s fresh, and delight in the simple elegance of seasonal produce.

Why You’ll Love This Recipe

This salad is as practical as it is delicious. It comes together in under 15 minutes with no cooking at all, making it perfect for weeknights or easy entertaining. Whether you need a quick side for grilled chicken or a healthy lunch that feels like a treat, this dish delivers. The natural sweetness from the fruit balances the tangy feta and zesty vinaigrette, making it flavorful without being fussy.

It is also endlessly flexible. Switch out the greens or add protein for a heartier meal. It is gluten-free, nutrient-rich, and wildly colorful — a surefire hit at picnics, barbecues, or brunch tables.

Serving and Storage Tips

Serve this salad immediately after assembling for the best texture. If you are planning ahead, prep the ingredients separately. Slice the peaches, wash the blueberries, crumble the feta, and refrigerate each part. Mix the vinaigrette and store it in a small airtight jar. Then just toss everything together before serving.

Leftovers can be stored in an airtight container in the fridge for up to one day. If making ahead for meal prep, avoid adding the dressing until just before eating. This salad is not ideal for freezing or reheating due to the delicate nature of the fruit and greens.

Course, Cuisine, Keywords

Salad, American, summer salad, blueberry salad, peach salad, feta salad, fresh salad

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 4 cups mixed greens or baby arugula
• 2 ripe peaches sliced thin
• 1 cup fresh blueberries
• 3 ounces feta cheese crumbled
• 1 tablespoon finely chopped red onion
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped fresh basil

For the honey-lime vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt to taste
• Black pepper to taste

Equipment

• Large salad bowl
• Small jar or bowl for dressing
• Sharp knife
• Cutting board
• Measuring spoons
• Measuring cups
• Whisk or spoon

Instructions

1. Make the vinaigrette: In a small jar or bowl, combine the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper. Whisk until well combined and slightly thickened. Shaking it in a jar with a lid is my favorite no-mess trick.
2. Build the base: Place the mixed greens or arugula in a large salad bowl. I like arugula’s peppery bite, but baby spinach or a spring mix also work beautifully here.
3. Add the fruit: Gently layer the sliced peaches and blueberries over the greens. Be sure your peaches are ripe but still firm — they hold their shape better and keep the salad from becoming soggy.
4. Sprinkle in the flavor: Add the crumbled feta, red onion, fresh mint, and basil. This herb combo is magical — do not skip the mint. It gives the whole dish this cool lift that is perfect for warm days.
5. Dress and toss: Just before serving, drizzle the honey-lime vinaigrette over the salad. Toss gently with clean hands or salad tongs until everything is lightly coated. Be gentle — you want to keep the fruit intact for presentation and texture.
6. Serve and enjoy: Plate it up and dive in. This salad is best eaten fresh and cold. It pairs wonderfully with grilled meats or even a crusty slice of artisan bread.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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