Blueberry Peach Feta Salad

This vibrant blueberry peach feta salad brings together the perfect balance of sweet summer fruits, tangy cheese, and crisp cucumbers all tied together with a bright lemon basil vinaigrette. It has become my go to dish for hot summer days when turning on the oven feels impossible.

I first created this salad when I had an abundance of blueberries and peaches from our local farmers market. What started as a simple way to use up extra fruit has now become a requested dish at every summer gathering.

Ingredients

• Fresh blueberries: bursting with antioxidants and natural sweetness look for plump berries with no signs of mold
• Ripe peaches: offering juicy sweetness choose fruit that yields slightly to gentle pressure
• Persian cucumbers: providing refreshing crunch select firm cucumbers with bright green skin
• Crumbled feta cheese: adding salty tanginess traditional Greek feta offers the best flavor
• Fresh lemon juice: for brightness always use freshly squeezed for the best flavor
• Dijon mustard: acting as an emulsifier while adding subtle complexity
• Honey: balancing the acidity with natural sweetness local varieties offer unique flavor profiles
• Extra virgin olive oil: creating a silky mouthfeel choose a good quality oil for best results
• Fresh basil: introducing aromatic notes that complement the fruit perfectly

Step-by-Step Instructions

Prepare the produce:

Wash all fruits and vegetables thoroughly before slicing the peaches into bite sized chunks about half an inch each removing pits first. Slice the Persian cucumbers into thin rounds no thicker than quarter inch slices. Finely chop the basil leaves into delicate ribbons being careful not to bruise them.

Create the base:

Combine the washed blueberries sliced peaches cucumber rounds and chopped basil in a large mixing bowl gently tossing with your hands to distribute everything evenly without crushing the delicate blueberries.

Mix the dressing:

In a separate small bowl whisk together lemon juice dijon mustard and honey until completely smooth. Season with a pinch of kosher salt and freshly ground black pepper to taste making sure to taste as you go.

Emulsify the dressing:

While continuously whisking gradually stream in the olive oil in a slow steady pour. This technique creates a perfectly emulsified dressing that will coat each ingredient evenly rather than separating.

Dress the salad:

Pour the prepared vinaigrette over the fruit and cucumber mixture using just enough to lightly coat everything. Reserve any extra dressing on the side as you can always add more but cannot remove excess.

Add the feta:

Sprinkle the crumbled feta cheese over the dressed salad ensuring an even distribution of the tangy cheese throughout the dish for balanced flavor in every bite.

Final toss:

Using two large spoons or salad servers very gently fold the ingredients together just until everything is evenly coated and the feta is distributed throughout the salad. Overmixing will break down the delicate fruits.

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The Persian cucumbers are my secret weapon in this recipe. Unlike their larger English or garden cousins they have thinner skin fewer seeds and a distinctly sweeter flavor that pairs beautifully with the fruit. My family initially questioned their addition but now agrees they provide the perfect refreshing crunch.

Seasonal Variations

During late summer when peaches and blueberries are at their peak this salad shines brightest. However you can adapt this recipe year round using what's freshest. In early summer substitute strawberries for blueberries. Fall versions work beautifully with pears instead of peaches. Winter adaptations can include segmented citrus fruits and pomegranate arils for similar sweet tart profiles.

Serving Suggestions

This versatile salad pairs wonderfully with grilled proteins especially chicken or fish with simple seasonings. For a complete meal serve alongside a crusty baguette and a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. The salad also makes an excellent addition to brunch spreads alongside quiche or frittata offering a refreshing counterpoint to richer dishes.

Make It A Meal

Transform this side dish into a complete meal by adding protein. Grilled chicken breast sliced thinly provides substance without overwhelming the delicate flavors. For vegetarian options consider adding cooked quinoa or farro for hearty texture and additional protein. Avocado slices introduce creamy richness that complements the existing ingredients beautifully. Whatever addition you choose keep portions balanced to maintain the salad's refreshing nature.

Frequently Asked Questions

→ Can I use other fruits instead of peaches?

Yes, you can substitute peaches with nectarines or even mango for a different flavor profile.

→ What type of feta cheese works best?

Crumbled feta works well for this salad, but you can also use block feta and crumble it yourself for a fresher taste.

→ How can I make this salad vegan?

To make it vegan, substitute feta with vegan cheese alternatives and use maple syrup instead of honey in the dressing.

→ Can I make this salad ahead of time?

You can prepare the ingredients and dressing separately a few hours ahead. Combine and toss them together right before serving to keep it fresh.

→ What other greens can I add?

You can include spinach, arugula, or mixed greens for added texture and nutrients.