Description
Blueberry Peach Feta Salad is the taste of summer captured in a bowl. Juicy peaches, sweet blueberries, crisp cucumbers, and tangy feta cheese come together with a light lemon basil vinaigrette for a refreshing and satisfying salad.
Ingredients
Scale
- 1 pint fresh blueberries
- 2 large ripe peaches diced
- 2 Persian cucumbers sliced
- 1/2 cup crumbled feta cheese
- Fresh basil leaves for garnish
- 3 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon fresh basil finely chopped
- Kosher salt and black pepper to taste
Instructions
- Wash everything well. Pat blueberries dry. Cut peaches around the pit, twist halves apart, remove pit, and dice the flesh into bite-sized pieces. Slice Persian cucumbers into rounds about 1/4 inch thick.
- In your large serving bowl, gently combine blueberries, diced peaches, and sliced cucumbers. Don’t add the feta yet.
- In a small jar with tight-fitting lid, combine fresh lemon juice, dijon mustard, honey, olive oil, and chopped basil. Add a pinch of salt and pepper. Screw the lid on tight and shake for 30 seconds until everything is emulsified. Taste and adjust.
- Pour vinaigrette over fruit and cucumber mixture. Using a large spoon, gently toss until all pieces are lightly coated. Add crumbled feta cheese and give it one more gentle toss.
- Tear or chiffonade some fresh basil leaves and scatter them over the top. Serve immediately while everything is fresh and crisp.
Notes
- This salad is best served immediately.
- Store leftovers in the refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Blueberry Peach Feta Salad