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Juicy peaches and bursts of blueberries bring sunshine to this summery salad. Each spoonful has creamy feta, crunchy toasted nuts, and a zippy lemon honey dressing that brightens every bite. It is a dish I find myself craving every July when the markets are overflowing with fruit.
When I first served this for a backyard dinner, everyone raved about the sweet and salty mix and asked for seconds. Now, this salad gets a spot at every potluck I host.
Ingredients
- Ripe peaches: Provide juicy sweetness and pretty color. Pick ones that give slightly when pressed and smell fragrant
- Blueberries: Add tartness and depth. Look for large, firm berries with a matte finish
- Mixed greens: Lay the perfect foundation. A peppery arugula or tender spring mix gives a nice contrast
- Feta cheese: Supplies a creamy bite. Buy a block if possible and crumble yourself for the freshest texture
- Sliced almonds or your choice of nuts: Lend crunch. Toast briefly in a dry skillet for extra aroma
- Red onion: Offers a hint of sharpness. Slice thin for a gentle bite
- Honey lemon dressing: Pulls everything together. Go for real lemon juice and mild olive oil for a balanced taste
Instructions
- Make the Dressing:
- In a small bowl or jar, combine olive oil, honey, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk or shake until you see a silky, golden dressing with no streaks of oil left
- Layer the Greens:
- Spread your mixed greens across a roomy platter or salad bowl. Gently fluff with your hands to loosen the leaves and make a cushion for the toppings
- Arrange Fruits and Toppings:
- Nestle sliced peaches and sprinkle fresh blueberries over the greens. Scatter on the crumbled feta, toasted nuts, and thin shavings of red onion to create a mosaic of colors and flavors
- Dress and Toss Gently:
- Drizzle the dressing evenly across the top. With broad salad tongs or clean hands, toss very gently so the fruit stays whole and each leaf gets coated without becoming soggy
- Serve Right Away:
- Move quickly to the table while the peaches are juicy and the nuts are crisp. The salad is at its best with cool fruit, creamy feta, and greens just kissed by dressing
The honey in the dressing has become my signature salad secret and I always sneak a little extra. Some of my best memories involve sharing big bowls of this with friends after a morning at the farmers market.
Storage and Leftover Tips
If you want to make this in advance, keep the dressing and salad separate and assemble just before serving for maximum crispness. Any leftovers can be stored in the fridge for up to twenty four hours. The peaches may soften, but the flavors will deepen overnight. You can quickly refresh the greens by adding a handful of extra leaves if needed.
Easy Ingredient Swaps
Feel free to substitute nectarines or plums for peaches if that is what is ripe. Goat cheese can stand in for feta to give a softer, more tangy profile. Toast any nut you have in your pantry such as pecans or hazelnuts for a different style of crunch.
Perfect Ways to Serve This
Bring this salad alongside grilled chicken or salmon for a light summer meal. Serve with a crisp baguette or as part of a picnic spread. I have even paired it with spicy barbecue dishes for a cool and sweet counterpoint.
The Story Behind This Recipe
I first tossed this salad together as a shortcut when I was short on time and big on summer peaches. What started as a happy accident quickly earned its place as my family's favorite. Each year, we look forward to the short window when both blueberries and peaches are at their best.
Adapting for Every Season
Try sliced apples and dried cranberries with feta for a fall version. In winter, roasted pear and pomegranate seeds do the trick. By swapping out the fresh fruit, this easy salad will never be boring.
Three quick notes
If making vegan use maple syrup and swap in plant-based feta. Let the peaches ripen at room temperature for best flavor. Toast nuts just until fragrant for more crunch and a hint of warmth.
What People Are Saying
Friends always tell me that this salad is the one dish they look for at our summer parties. Even people who are not big on salads have asked for the recipe. It is the first bowl empty at every picnic I bring it to.
Freezer Meal Conversion
This salad is best enjoyed fresh and does not freeze well. If you want to prep ahead, you can freeze sliced peaches and blueberries in a single layer then thaw and add to greens right before serving. Store nuts and cheese separately to preserve crispness and creaminess.
No matter how you tweak the mix, this Blueberry Peach Feta Salad is a surefire way to squeeze every last bit of flavor from summer’s bounty and bring people to your table with smiles.
Recipe Q&A
- → Can I use frozen blueberries?
Frozen blueberries can be used, but for best texture and flavor, fresh blueberries are recommended.
- → What nuts work well as a substitute?
Pecans or walnuts are excellent alternatives to toasted almonds for added crunch and nutty flavor.
- → How do I keep peaches from browning?
Slice peaches just before serving or toss them with a little lemon juice to slow browning.
- → Is there a vegan option for the cheese?
Yes, vegan feta or omit the cheese entirely to keep all the vibrant fruit and nut flavors.
- → Can I prepare the dressing in advance?
The honey-lemon dressing can be made ahead and refrigerated for several days for easy serving.