Tasty Blueberry Peach Feta

This colorful summer mix throws together sweet blueberries and peaches with tangy feta to create a cool dish that's got everything you want. The zingy lemon basil dressing pulls it all together with a fresh, herb-filled finish that'll make you come back for seconds.

I first whipped up this salad when I came home from the farmers market loaded down with too many blueberries and peaches a couple summers back. Now whenever I host a summer get-together, this bowl empties faster than anything else I put out.

What You'll Need

• Plump blueberries: They add natural sugar and health benefits. The best ones have that powdery coating which shows they're fresh
• Juicy peaches: They bring that soft, summery sweetness. Pick ones that give a little when squeezed and smell amazing
• Persian cucumbers: They give you that cool crunch. These little guys have less seeds and softer skin than the big ones
• Feta cheese crumbles: They add that salty creaminess to balance the fruit. Real sheep milk feta from Greece gives the richest taste
• Fresh lemon juice: It wakes up all the flavors. Always squeeze it yourself for the best taste
• Dijon mustard: It helps the dressing mix properly and adds some depth. Go for a good brand without extra sugar
• Honey: It naturally sweetens everything up. Try local stuff for extra special flavor
• Olive oil: It makes the dressing smooth. Extra virgin tastes best
• Fresh basil: It adds that amazing smell that works so well with the fruits. Look for bright green leaves with no brown spots

How To Make Blueberry Peach Feta Salad

Get your fruits and veggies ready:

Give everything a good wash and let it dry fully. Cut peaches into small chunks and slice those cucumbers into thin circles. Chop up the basil with a nice sharp knife so it doesn't get all bruised.

Put together your foundation:

Grab a big bowl and mix up those blueberries, peach pieces, cucumber slices and chopped basil. All the different shapes make it look great and give you different tastes in each bite.

Start your dressing:

In a little bowl, stir together the lemon juice, Dijon, honey, salt and pepper until it's all mixed. The mustard doesn't just taste good – it helps keep everything from separating.

Complete your dressing:

Pour in the olive oil bit by bit while you keep stirring. Going slow like this makes the dressing super smooth so it'll coat everything evenly.

Add the dressing:

Pour your dressing over all those fruits and cucumbers, then toss it gently so everything gets a little coating. Don't mix too hard or you'll squish the soft fruits.

Throw in the cheese:

Scatter that feta over everything. The white cheese looks pretty against all the colors and brings in that nice salty kick that works with the sweet stuff.

Last gentle mix:

Give it all one more light toss to spread the feta around. You want to see the cheese pieces throughout but not break them up too much.

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I remember the first time I brought this to a backyard party - my friend's kid who usually runs from anything green asked for more, then came back for thirds. Something about how the juicy sweet fruits mix with that salty feta makes it almost addicting, even for folks who don't usually go for salads.

Make Ahead Tips

While this tastes amazing when you've just mixed it up, you can get things ready ahead of time if you're in a rush. Clean and dry your blueberries up to three days early, keeping them in the fridge with paper towels to soak up moisture. You can mix the dressing two days before and just give it a good shake before using. Don't cut the peaches or cucumbers until a couple hours before serving or they'll get mushy and brown.

Ingredient Substitutions

You can switch things up based on what you've got handy. When peaches are around, nectarines or plums work just as well. If you're not into feta, try some goat cheese for a creamier tang. Regular English cucumbers can stand in for the Persian ones, just scoop out those seeds first. No basil in the garden? Mint tastes great with these fruits too. Want to make it vegan? Just skip the cheese or grab a plant-based option instead.

Serving Suggestions

This bright salad works great as a light lunch with some crusty bread, or next to grilled chicken or fish for dinner. It's also perfect for brunch alongside an egg dish. When you're having friends over, try serving it in little glass bowls or jars to look extra fancy. The colors really pop against white plates, making your table look amazing.

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Frequently Asked Questions

→ Can I swap feta for another cheese?

Sure! Try using goat cheese, blue cheese, or even shredded mozzarella if you want to mix it up.

→ What other fruits could work here?

Feel free to toss in strawberries, raspberries, or watermelon for a fresh twist.

→ Can I prep the dressing early?

You bet! Whip up the lemon basil dressing a day ahead and keep it in the fridge in a sealed jar.

→ How do I store leftovers?

Pop any leftovers in a sealed container and refrigerate them for up to one day. Just note the textures might change a little.

→ Is there a vegan-friendly option?

Absolutely! Just leave out the feta or use a plant-based cheese replacement.