There’s something about warm afternoons and farmers market fruit that makes me crave salads like this. One weekend, I tossed some blueberries and peaches with feta and cucumbers just to use them up but the first bite stopped me cold. Sweet, juicy, crunchy, creamy. It felt like a happy accident… that I’ve been repeating ever since.
Table of Contents
Why You’ll Love This Blueberry Peach Feta Salad
This salad is summer in a bowl.
You get sweet bursts of blueberry, juicy peaches, cool cucumber crunch, and salty feta in every bite.
The lemon basil vinaigrette ties it all together with a fresh, zesty punch.
Even better? It’s ready in under 15 minutes. You don’t need fancy skills — just fresh ingredients and a few minutes to toss.
Plus, it’s easy to adapt. Go vegan, make it ahead, or bulk it up with chickpeas.
It works for picnics, light lunches, or a colorful side next to grilled chicken or crusty bread.
Ingredients You’ll Need
For the Salad
- 1 pint fresh blueberries
- 2 ripe peaches, diced
- 2 Persian cucumbers, sliced (or English cucumber, seeded if preferred)
- ½ cup crumbled feta (block feta gives richer flavor and texture)
For the Lemon Basil Vinaigrette
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan version)
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh basil
- Kosher salt and black pepper, to taste
How to Make Blueberry Peach Feta Salad
Step-by-Step Instructions
Start by placing the blueberries, diced peaches, cucumber slices, and feta in a large bowl.
It helps to use a wide, shallow bowl so the ingredients don’t get crushed as you mix.
Next, grab a small jar or measuring cup and whisk together the vinaigrette ingredients: lemon juice, mustard, honey (or maple syrup), olive oil, basil, and seasoning.
Shake or whisk until fully blended. You’ll know it’s ready when it looks creamy and emulsified.
Then, pour the dressing over your salad.
Toss gently with clean hands or a large spoon until everything is coated.
Taste and adjust salt or pepper as needed.
Add extra basil on top for a little color and aroma if you like.
Serve right away or chill until you’re ready.
Make-Ahead & Storage Tips
Want to prep ahead? Here’s how:
- Mix the fruit and cucumber the day before.
- Make the vinaigrette up to three days in advance.
- Add the feta and basil just before serving for the best texture.
If you store the full salad, eat it within two days. The peaches soften, and the feta melts into the dressing a bit over time — still tasty, just less crisp.
Ingredient Swaps & Customizations
This recipe is flexible and forgiving. Here’s how to make it work for you:
- Peaches → Use nectarines for a firmer bite
- Feta → Try goat cheese, queso fresco, or ricotta salata
- Cucumbers → English cucumbers work well (scoop seeds if needed)
- Blueberries → Strawberries or blackberries also taste great, though strawberries soften faster
- Vegan option → Skip the feta, use maple syrup in the vinaigrette
- Protein boost → Add canned chickpeas or grilled chicken
Blueberry Peach Feta Salad Recipe
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Blueberry Peach Feta Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing summer salad with sweet blueberries, juicy peaches, crunchy cucumber, and creamy feta, all tossed in a bright lemon basil vinaigrette.
Ingredients
1 pint fresh blueberries
2 ripe peaches, diced
2 Persian cucumbers, sliced (or English cucumber)
½ cup crumbled feta (block preferred)
Instructions
1. In a large bowl, combine blueberries, peaches, cucumbers, and feta.
2. In a jar or cup, whisk lemon juice, Dijon, honey (or maple syrup), olive oil, basil, salt, and pepper.
3. Shake or whisk until fully blended.
4. Pour vinaigrette over the salad.
5. Toss gently to combine.
6. Taste and season as needed.
7. Garnish with extra basil and serve.
Notes
Use maple syrup and omit feta for a vegan version.
Add chickpeas to make it more filling.
Keeps 1–2 days in the fridge. Peaches soften and feta melts into dressing over time.
Use strawberries or blackberries if blueberries aren’t available.
Try goat cheese or ricotta salata instead of feta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Peach Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 183
- Sugar: 21g
- Sodium: 275mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 17mg
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
Yes, with a few tricks.
Prep the cucumbers, peaches, and blueberries a day early.
Whisk the vinaigrette and store it separately.
Add the feta and basil right before serving to keep it fresh.
What’s a good vegan alternative to feta?
You can skip the feta or swap in vegan feta crumbles.
Crumbled tofu with a touch of lemon juice and salt works too if you’re feeling DIY.
Can I use frozen blueberries or canned peaches?
You can — just thaw the berries and drain them well.
For peaches, choose those canned in juice, not syrup. Drain and pat dry so they don’t make the salad soggy.
More Such Recipes
Love this? Try my fresh watermelon and feta salad for summer picnics or this easy peach salsa recipe with a sweet and zesty kick.
If you’re into colorful summer bowls, this refreshing summer corn salad with avocado is another keeper.
Or for something a bit heartier, my light and tangy lemon herb Mediterranean pasta salad pairs beautifully with this one.
Final Thoughts
This Blueberry Peach Feta Salad is simple, fresh, and bursting with summer flavor.
While peaches and blueberries are still in season, it’s the perfect time to make it.
It’s lovely on its own or next to grilled chicken, salmon, or a warm loaf of crusty sourdough.
Let me know if you try it I’d love to hear your twist on it.
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