Description
A vibrant and refreshing Blueberry Peach Feta Salad combining sweet, tangy, and crunchy textures perfect for a light summer meal or side dish. This easy-to-make salad features fresh mixed greens, juicy peaches and blueberries, crumbled feta cheese, and an optional crunch from toasted nuts, all tied together with a homemade honey-lemon vinaigrette dressing.
Ingredients
Scale
Salad
- 6 cups mixed greens (spring mix, spinach, or your favorite blend)
- 1 pint fresh blueberries, rinsed and patted dry
- 2 ripe peaches, pitted and sliced
- 4 ounces feta cheese, crumbled
- ½ cup toasted pecans or walnuts (optional)
- ¼ cup thinly sliced red onion (optional)
Honey-Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt (or to taste)
- â…› teaspoon black pepper (or to taste)
Instructions
- Combine the ingredients: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to form the vinaigrette.
- Whisk until emulsified: Whisk vigorously until the dressing is well combined and slightly thickened, forming a cohesive mixture. Alternatively, add all ingredients to a small jar with a lid and shake vigorously.
- Taste and adjust: Sample the vinaigrette and adjust seasoning as needed by adding more honey for sweetness, lemon juice for tanginess, or salt and pepper for balance.
- Set aside: Let the vinaigrette sit while preparing the rest of the salad to allow flavors to meld.
- Prepare the greens: Place mixed greens in a large salad bowl, ensuring they are dry to prevent sogginess. Use a salad spinner if freshly washed.
- Add the blueberries: Evenly sprinkle fresh blueberries over the greens for bursts of flavor.
- Add the peaches: Arrange sliced peaches over the greens and blueberries, optionally patting them dry if very juicy to keep the salad crisp.
- Add the feta cheese: Crumble feta generously over the salad to add a salty, tangy contrast.
- Add the red onion (optional): Sprinkle thinly sliced red onion over the salad for a sharp bite, if desired.
- Add toasted nuts (optional): Sprinkle toasted pecans or walnuts for crunch. Toast nuts by baking at 350°F (175°C) for 5-7 minutes or toasting in a dry skillet over medium heat until fragrant.
- Drizzle with vinaigrette: Just before serving, drizzle the honey-lemon vinaigrette over the salad, starting with half and adding more to taste to avoid overdressing.
- Toss gently: Gently toss the salad to combine ingredients without bruising the greens.
- Serve immediately: Enjoy the salad fresh to maintain the crispness and vibrant flavors.
Notes
- Make sure greens are dry before assembling to prevent sogginess.
- Peaches can be patted dry if very juicy for better texture balance.
- Red onion is optional due to its strong flavor; omit if preferred.
- Toast nuts carefully to avoid burning, using oven or skillet methods.
- Dress salad just before serving and avoid overdressing.
- Salad is best served fresh and consumed immediately.
