Description
This Blueberry Peach Feta Salad is a bright and refreshing summer dish combining sweet fresh fruits, tangy feta cheese, crunchy toasted nuts, and a zesty honey-lemon vinaigrette. Perfect for warm weather, it’s a vibrant, easy-to-make salad that highlights seasonal flavors with a delightful balance of sweet, salty, and tangy notes.
Ingredients
Scale
Salad
- 6 cups mixed greens (spring mix, spinach, or your favorite blend)
- 1 pint fresh blueberries, rinsed and patted dry
- 2 ripe peaches, pitted and sliced
- 4 ounces feta cheese, crumbled
- ½ cup toasted pecans or walnuts (optional, for added crunch)
- ¼ cup thinly sliced red onion (optional, for a bit of bite)
Honey-Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Combine the ingredients: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until combined.
- Whisk until emulsified: Whisk vigorously until the dressing thickens slightly and the oil and lemon juice blend into a cohesive vinaigrette. Alternatively, shake all ingredients in a sealed small jar until emulsified.
- Taste and adjust: Sample the vinaigrette and adjust sweetness with more honey, acidity with more lemon juice, or seasoning with salt and pepper as needed.
- Set aside: Let the vinaigrette rest while preparing the salad to allow flavors to meld.
- Prepare the greens: Place dry mixed greens into a large salad bowl, ensuring no excess moisture is present to avoid sogginess.
- Add the blueberries: Distribute fresh blueberries evenly over the greens for bursts of fruity flavor in every bite.
- Add the peaches: Arrange the sliced peaches over the salad. If juicy, pat dry to maintain salad texture.
- Add the feta cheese: Crumble feta cheese over the salad, adding a salty and tangy contrast to the sweet fruit.
- Add the red onion (optional): Sprinkle thinly sliced red onion for a sharp bite and vibrant color, if desired.
- Add the toasted nuts (optional): Sprinkle toasted pecans or walnuts for crunch. Toast nuts by baking at 350°F (175°C) for 5-7 minutes or toasting in a dry skillet over medium heat until fragrant and lightly browned.
- Drizzle with vinaigrette: Pour honey-lemon vinaigrette over the salad starting with half and adding more to taste to avoid overdressing.
- Toss gently: Toss the salad lightly to coat ingredients evenly without bruising the greens.
- Serve immediately: Serve the salad fresh to enjoy its crisp texture and vibrant flavors before the greens wilt.
Notes
- Toasting nuts enhances their flavor and adds a delightful crunch to the salad.
- Patting juicy peaches dry helps prevent the salad from becoming soggy.
- Adjust sweetness and acidity in the vinaigrette to your personal preference.
- The salad is best served immediately after tossing to maintain crisp greens.
- Optional ingredients like red onion and nuts can be omitted for a simpler version.
- Prep Time: 15 minutes
- Cook Time: 7 minutes (for toasting nuts, optional)
- Category: Salad
- Method: No-Cook
- Cuisine: American
