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Blueberry Peach Feta Salad

This Blueberry Peach Feta Salad is sunshine in a bowl! Bursting with sweet peaches, juicy blueberries, and creamy feta, it’s all tossed over crisp greens and finished with a zippy balsamic dressing. It’s the perfect no-cook salad for hot summer days—light, fresh, and packed with flavor in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 ripe peaches thinly sliced
  • 1 cup fresh blueberries
  • 4 cups mixed greens arugula, spinach, or spring mix
  • 1/2 cup crumbled feta cheese
  • 1/4 small red onion thinly sliced
  • 2 tablespoons chopped fresh mint
Optional Add-ins
  • 1/4 cup toasted pecans or almonds
  • 1 avocado sliced
  • 1/2 cup cooked quinoa or farro
  • Grilled chicken or shrimp for added protein

Method
 

Prep the fruit:
  1. Wash and slice the peaches thinly. Rinse the blueberries and pat dry.
Build the base:
  1. In a large salad bowl, layer the greens and scatter over the peaches and blueberries.
Add the good stuff:
  1. Sprinkle feta cheese, red onion slices, and chopped mint.
Make the vinaigrette:
  1. In a small jar, shake together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper.
Dress and toss:
  1. Drizzle the vinaigrette over the salad and gently toss to combine.
Garnish (if you’re feelin’ fancy):
  1. Top with nuts, avocado, or grilled protein if desired.
Serve immediately:
  1. Best enjoyed fresh and slightly chilled.

Notes

Blueberry Peach Feta Salad – Helpful Tips

Cooking Tips & Techniques
  • Use ripe fruit: Make sure your peaches are slightly soft to the touch and your blueberries are plump and sweet—it makes all the difference in flavor.
  • Slice peaches thinly: Thin slices let the juices mingle with the dressing and coat the greens more evenly.
  • Toast your nuts: If you're adding walnuts or almonds, toast them in a dry skillet for a few minutes to release their oils and deepen the flavor.
  • Dress just before serving: Toss everything with the vinaigrette right before serving to avoid soggy greens.
  • Balance the flavors: The sweetness of fruit, tang of feta, and brightness of vinaigrette should play together in harmony. Taste and adjust as needed!
Serving Suggestions
  • Serve as a light lunch with a slice of crusty sourdough or pair with grilled chicken or shrimp for a more filling dinner.
  • Plate it over arugula, baby spinach, or spring mix for a leafy base that won’t overpower the fruit.
  • Drizzle with a touch of balsamic glaze or honey just before serving for added depth.
  • For entertaining, serve in a chilled bowl or arrange on a platter for a stunning centerpiece.
Make-Ahead & Storage
  • Make-ahead: Prep and chill the fruit, nuts, and dressing up to 1 day in advance—but keep them separate. Assemble just before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 1 day. It’s best enjoyed fresh since the greens can wilt quickly.
  • Avoid freezing: This salad isn’t freezer-friendly due to the delicate nature of the fruit and greens.
Tasty Variations to Try
  • Add avocado: Creamy slices of avocado bring richness and balance out the tangy feta.
  • Go grainy: Toss in cooked quinoa, farro, or couscous to make it a hearty grain bowl-style salad.
  • Use goat cheese: Swap feta for creamy goat cheese for a milder, tangy variation.
  • Swap peaches: Try nectarines, mangoes, or even fresh strawberries if peaches aren’t in season.
  • Crunch it up: Add candied pecans, sunflower seeds, or crispy prosciutto bits for texture and flavor contrast.