I love this vibrant salad filled with juicy summer peaches, sweet blueberries, crunchy cucumbers, and tangy feta. Tossed in a lemon-basil vinaigrette, it’s a light yet flavorful dish I can’t resist.

Why You’ll Love This Recipe

I adore how effortlessly this salad comes together in just minutes. The mix of sweet fruit, salty cheese, and fresh herbs makes it feel both refreshing and satisfying. It’s perfect on its own, alongside grilled dishes, or taken to potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pint fresh blueberries
2 ripe peaches, diced
2 Persian cucumbers, sliced
½ cup crumbled feta cheese
3 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp olive oil
1 Tbsp finely chopped fresh basil
Kosher salt and freshly ground black pepper, to taste

directions

In a large bowl I combine blueberries, diced peaches, sliced cucumbers, and crumbled feta.
In a jar or small bowl I whisk together lemon juice, Dijon mustard, honey, olive oil, basil, salt, and pepper until emulsified.
I pour the vinaigrette over the fruit-cheese mixture and gently toss until everything’s evenly coated.
I taste and adjust seasoning—maybe a pinch more salt or pepper—then serve immediately, or chill briefly.

Servings and timing

Servings: About 4–6 side-salad portions
Prep time: ~10–15 minutes
Total time: ~15 minutes

Variations

I sometimes swap nectarines for peaches or strawberries/blackberries for blueberries.
For a nutty crunch I add toasted pine nuts or walnuts.
To make it vegan, I omit feta and swap honey for maple syrup.
Adding leafy greens like arugula or romaine makes it a more robust salad.

storage/reheating

I keep leftover salad in a sealed container in the fridge for up to 2–3 days. Over time, peaches soften and feta becomes creamier, but it still tastes great.
For best texture, I make the dressing ahead and cut fruit ahead, but I wait to toss everything until serving day.

FAQs

Can I make this ahead of time?

Absolutely. I dice the peaches and slice cucumbers up to a day ahead, prep the vinaigrette in advance, then toss everything—plus basil and feta—right before serving.

How long does it keep in the fridge?

The salad stays tasty for 2–3 days, though peaches soften and feta breaks down by day three.

Can I make this salad vegan?

Yes—I omit feta and swap honey for maple syrup or agave when I want a vegan version.

What cheese substitutes well for feta?

I like goat cheese, queso fresco, or ricotta salata as alternatives.

Can I grill the peaches?

Definitely! Grilling adds a smoky sweetness—just brush peach slices with dressing and grill briefly before adding them to the salad.

Conclusion

I absolutely cherish this Blueberry Peach Feta Salad for its vibrant color and flavor harmony—sweet, tangy, crunchy, and herby. Whether I make it for a casual lunch or share it at gatherings, it’s always a hit. I hope you enjoy making it as much as I do!

laura