I landed on a Feta Salad with blueberries, peaches and lemon basil vinaigrette that tastes like summer and will make you stop scrolling.
I’m obsessed with this Blueberry Peach Feta Salad because it hits every note I want in summer: sweet fruit, tangy cheese, and a little crunch. I love the juicy ripe peaches and salty feta cheese.
It feels bright, messy, and serious about flavor. I dig that it’s part of Fresh Salad Recipes I actually crave, not a sad side.
And the lemon basil vinaigrette? Yeah, it ties things together without trying too hard.
But mostly I just want another forkful. Fresh, loud, and impossible to resist.
No regrets, bring it to every summer meal. please.
I will eat it daily.
Ingredients
- Mixed greens: peppery, leafy base that keeps the salad light and fresh.
- Peaches: juicy, summer sweetness that makes every bite feel indulgent.
- Blueberries: tiny pops of tart-sweet fruit, surprising and fun.
- Feta: salty, creamy bite that adds a little protein and richness.
- Red onion: sharp, crunchy snap that cuts through the fruitiness.
- Nuts: toasted crunch and nutty fat for texture and satisfaction.
- Basil: fresh herbal lift, basically a breath of summer.
- Olive oil: smooth mouthfeel that coats everything without being heavy.
- Lemon juice: bright, zippy acidity that wakes up the greens.
- Honey: gentle sweetness that ties the dressing together, not cloying.
- Dijon mustard: tangy backbone that helps the dressing stick to leaves.
- Salt: essential seasoning, it makes flavors pop in small doses.
- Pepper: freshly ground heat that adds a warm, subtle kick.
Ingredient Quantities
- 5 oz mixed salad greens (arugula and baby spinach mix)
- 2 large ripe peaches, sliced thinly (about 2 cups slices)
- 1 1/2 cups fresh blueberries, rinsed
- 4 oz feta cheese, crumbled (about 1 cup)
- 1/4 cup thinly sliced red onion (or to taste)
- 1/3 cup toasted sliced almonds or chopped pecans
- 2 tbsp fresh basil, thinly sliced or torn
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 medium lemon)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt, about 1/4 to 1/2 tsp, to taste
- Freshly ground black pepper, to taste
How to Make this
1. Toast the sliced almonds or chopped pecans in a dry skillet over medium heat, stirring for 3 to 5 minutes until fragrant and lightly browned; set aside to cool.
2. Make the lemon basil vinaigrette: in a jar or small bowl combine 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, a pinch of salt (start with 1/4 tsp) and freshly ground black pepper to taste; add about 1 tbsp of the thinly sliced or torn basil. Shake or whisk vigorously until emulsified, then taste and adjust salt, lemon or sweetness if needed.
3. Rinse and drain 1 1/2 cups fresh blueberries and pat dry on a towel so they don’t water down the salad.
4. Slice 2 large ripe peaches thinly, aiming for even slices so every bite has peach; if peaches are very ripe you can peel them but it’s not required.
5. Thinly slice about 1/4 cup red onion; if you want a milder onion flavor soak the slices in cold water for 5 minutes and drain.
6. In a large bowl add 5 oz mixed salad greens (arugula and baby spinach mix). Add the peaches, blueberries, and the drained red onion.
7. Crumble 4 oz feta cheese over the salad, add the cooled toasted nuts, and sprinkle the remaining basil over the top.
8. Drizzle about half the vinaigrette over the salad and gently toss with salad tongs or clean hands until everything is lightly coated; add more dressing if needed but go easy so the greens dont get soggy.
9. Finish with a pinch more salt if needed and a few grinds of black pepper, serve immediately and enjoy this sweet, salty, fresh summer salad.
Equipment Needed
1. Dry skillet (for toasting nuts)
2. Small jar with lid or small bowl (for vinaigrette)
3. Whisk or fork (to emulsify dressing)
4. Measuring cups and spoons
5. Cutting board and a sharp chef knife
6. Large salad bowl
7. Salad tongs or clean hands for tossing
8. Clean kitchen towel or paper towels (to dry blueberries and peaches)
9. Small bowl or plate (to cool toasted nuts and hold sliced onions)
FAQ
Blueberry Peach Feta Salad Recipe Substitutions and Variations
- Peaches:
- Nectarines (same texture, slightly firmer)
- Mango (sweeter, tropical twist)
- Pears (milder, great if peaches arent ripe)
- Plums (tarter, adds color)
- Blueberries:
- Strawberries, sliced (bigger, juicier)
- Raspberries (more tart and delicate)
- Pomegranate seeds (crunch and pop)
- Blackberries (rich, slightly earthy)
- Feta cheese:
- Goat cheese (creamy, tangy)
- Ricotta salata (milder, crumbly)
- Fresh mozzarella, torn (soft and milky)
- Blue cheese (bolder, if you like funk)
- Toasted sliced almonds or chopped pecans:
- Walnuts (earthy, softer crunch)
- Pistachios (salty, colorful)
- Sunflower seeds (nut free option)
- Toasted pepitas (great roasted flavor)
Pro Tips
1. Dry the blueberries really well on a towel, then chill them for 10 minutes before tossing, otherwise they’ll leak juice and make the greens soggy. If you want even less moisture, pat them again right before serving.
2. When you make the vinaigrette, shake it in a jar with a tight lid and add the mustard last while shaking, that helps it emulsify faster and stay together. Taste and adjust with tiny bits of lemon or honey, dont dump it all in at once.
3. Toast the nuts until they’re just fragrant then let them cool completely on the counter, that keeps them crunchy. If you want extra crunch chop half the nuts fine and leave the rest in bigger pieces for texture.
4. If your peaches are super ripe and soft slice them thicker so they dont disintegrate in the bowl, or toss slices with a squeeze of lemon right after cutting to keep them from turning mushy. Soak the red onion for 5 minutes in cold water if you want a milder bite, then drain well.
Blueberry Peach Feta Salad Recipe
I landed on a Feta Salad with blueberries, peaches and lemon basil vinaigrette that tastes like summer and will make you stop scrolling.
4
servings
358
kcal
Equipment: 1. Dry skillet (for toasting nuts)
2. Small jar with lid or small bowl (for vinaigrette)
3. Whisk or fork (to emulsify dressing)
4. Measuring cups and spoons
5. Cutting board and a sharp chef knife
6. Large salad bowl
7. Salad tongs or clean hands for tossing
8. Clean kitchen towel or paper towels (to dry blueberries and peaches)
9. Small bowl or plate (to cool toasted nuts and hold sliced onions)
Ingredients
5 oz mixed salad greens (arugula and baby spinach mix)
2 large ripe peaches, sliced thinly (about 2 cups slices)
1 1/2 cups fresh blueberries, rinsed
4 oz feta cheese, crumbled (about 1 cup)
1/4 cup thinly sliced red onion (or to taste)
1/3 cup toasted sliced almonds or chopped pecans
2 tbsp fresh basil, thinly sliced or torn
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice (about 1 medium lemon)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt, about 1/4 to 1/2 tsp, to taste
Freshly ground black pepper, to taste
Directions
- Toast the sliced almonds or chopped pecans in a dry skillet over medium heat, stirring for 3 to 5 minutes until fragrant and lightly browned; set aside to cool.
- Make the lemon basil vinaigrette: in a jar or small bowl combine 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, a pinch of salt (start with 1/4 tsp) and freshly ground black pepper to taste; add about 1 tbsp of the thinly sliced or torn basil. Shake or whisk vigorously until emulsified, then taste and adjust salt, lemon or sweetness if needed.
- Rinse and drain 1 1/2 cups fresh blueberries and pat dry on a towel so they don't water down the salad.
- Slice 2 large ripe peaches thinly, aiming for even slices so every bite has peach; if peaches are very ripe you can peel them but it's not required.
- Thinly slice about 1/4 cup red onion; if you want a milder onion flavor soak the slices in cold water for 5 minutes and drain.
- In a large bowl add 5 oz mixed salad greens (arugula and baby spinach mix). Add the peaches, blueberries, and the drained red onion.
- Crumble 4 oz feta cheese over the salad, add the cooled toasted nuts, and sprinkle the remaining basil over the top.
- Drizzle about half the vinaigrette over the salad and gently toss with salad tongs or clean hands until everything is lightly coated; add more dressing if needed but go easy so the greens dont get soggy.
- Finish with a pinch more salt if needed and a few grinds of black pepper, serve immediately and enjoy this sweet, salty, fresh summer salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 244g
- Total number of serves: 4
- Calories: 358kcal
- Fat: 29g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 2.6g
- Monounsaturated: 14.5g
- Cholesterol: 25mg
- Sodium: 429mg
- Potassium: 394mg
- Carbohydrates: 27.5g
- Fiber: 4.5g
- Sugar: 18.6g
- Protein: 8.1g
- Vitamin A: 2056IU
- Vitamin C: 24.5mg
- Calcium: 194mg
- Iron: 1.65mg
