Blueberry Peach Feta Salad

Blueberry Peach Feta Salad is summer on a plate. A stunning combination of juicy peaches, plump blueberries, creamy feta, and peppery arugula all drizzled with a honey balsamic vinaigrette that ties everything together perfectly! This gorgeous salad showcases peak summer produce at its absolute best and transforms simple ingredients into something truly special that’s fancy enough for dinner parties but easy enough for weeknight meals.

Why You’ll Love This Recipe

• Ready in 10 minutes with minimal prep required
• Sweet, savory, and tangy flavors in perfect harmony
• Gorgeous presentation that looks restaurant-quality
• Celebrates peak summer produce at its best
• Naturally gluten-free and vegetarian-friendly

Equipment Needed

• Large salad bowl or serving platter
• Sharp knife for slicing peaches
• Cutting board
• Small jar with lid or bowl for dressing
• Whisk or fork

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Ingredients You’ll Need

• 5 oz baby arugula or mixed spring greens
• 3 ripe peaches, pitted and sliced
• 1 cup fresh blueberries
• 4 oz feta cheese, crumbled (Greek or French feta)
• ½ cup candied pecans or walnuts
• ¼ small red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: fresh basil leaves, goat cheese instead of feta

Ingredient Notes

Peaches: Use ripe but still-firm peaches that give slightly when gently pressed. They should smell sweet and fragrant. Overripe peaches get mushy and fall apart, while under-ripe ones lack sweetness and flavor. Peak season is late June through August.

Arugula: The peppery bite of arugula contrasts beautifully with sweet fruit. If it’s too peppery for your taste, use half arugula and half spring mix or baby spinach for a milder flavor profile.

Feta Cheese: Quality matters here! Greek feta is creamier and less salty than Bulgarian feta. French feta is even creamier and milder. Buy a block and crumble it yourself for best texture—pre-crumbled feta is dry and crumbly.

Candied Nuts: These add crucial crunch and a sweet contrast. Make your own by tossing pecans with honey and cinnamon, then roasting, or buy pre-made candied nuts from the salad topping aisle.

Step-by-Step Instructions

Step 1: Prep the Peaches

Wash your peaches and pat them dry. Cut each peach in half around the pit, twist to separate the halves, and remove the pit. Slice each half into thin wedges—about 6-8 slices per peach half works perfectly. The slices should be thin enough to eat easily but thick enough to hold their shape in the salad.

Step 2: Build the Salad Base

Place the baby arugula or mixed greens in your large serving bowl or spread them out on a beautiful platter for more dramatic presentation. Distribute the greens evenly so every serving will have a good mix of ingredients throughout the salad.

Step 3: Layer the Fruit

Arrange the sliced peaches over the greens in an attractive pattern—you can scatter them randomly or arrange them in neat rows for a more formal presentation. Sprinkle the fresh blueberries over everything, distributing them evenly so every portion gets berries. The contrast of orange peaches and deep blue berries is absolutely stunning!

Step 4: Add Cheese and Nuts

Crumble the feta cheese over the salad, breaking it into bite-sized chunks that won’t be too large to eat comfortably. Scatter the candied pecans or walnuts evenly over everything. Distribute the thinly sliced red onion throughout the salad—a little goes a long way, so don’t overdo it.

Step 5: Make the Honey Balsamic Dressing

In a small jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch each of salt and pepper. Seal the jar tightly and shake vigorously for 30 seconds until the honey is completely dissolved and the dressing is emulsified and creamy. Alternatively, whisk everything together in a small bowl until smooth.

Step 6: Dress and Serve

Drizzle the honey balsamic dressing over the entire salad just before serving. Start with about half the dressing, then add more to taste—you can always add more but can’t take it away. Toss gently if serving family-style, or present it beautifully composed on a platter for a more elegant presentation at dinner parties.

Pro Tips & Cooking Hacks

• Assemble salad up to 1 hour ahead but don’t dress until right before serving to prevent wilting
• Make dressing up to 3 days ahead and store in refrigerator—shake well before using
• Use a mandoline slicer for paper-thin, uniform red onion slices that aren’t overpowering
• Toast plain pecans yourself in 5 minutes for fresher-tasting nuts without buying candied ones
• Add fresh torn basil leaves just before serving for an herby, aromatic element

Tips & Variations

Storage: This salad is best enjoyed immediately after assembling and dressing. Leftover undressed salad components can be stored separately in the refrigerator for up to 1 day—store greens, fruit, cheese, and nuts in separate containers and assemble fresh when ready to serve.

Make It a Meal: Add grilled chicken breast, seared salmon, grilled shrimp, or sliced grilled steak on top to transform this side salad into a complete, protein-packed main course. Quinoa or farro mixed into the greens adds hearty whole grains too.

Cheese Swaps: Try creamy goat cheese for tangier flavor, shaved Parmesan for nutty richness, blue cheese crumbles for bold flavor, or fresh burrata torn into pieces for ultimate creaminess. Each cheese brings a completely different but delicious character to the salad.

Serving Suggestions

Serve this stunning salad as an elegant starter course for dinner parties or holiday meals, or as a light summer lunch with crusty bread on the side. It’s perfect alongside grilled chicken, pork tenderloin, grilled salmon, or lamb chops for a complete meal. For outdoor entertaining, serve it as part of a larger spread with other salads and grilled items. The sweet-savory combination pairs beautifully with grilled proteins and complements the smoky char from the grill perfectly.

Common Mistakes

• Using under-ripe peaches—they lack sweetness and have an unpleasant texture
• Dressing the salad too early—greens wilt quickly once dressed
• Using too much red onion—it can overpower the delicate fruit flavors
• Skipping the nuts—they provide essential crunch and texture contrast

What to Serve With Blueberry Peach Feta Salad

This salad shines alongside grilled proteins like honey-glazed chicken, balsamic pork chops, grilled salmon with lemon, or herb-crusted lamb. It’s also perfect for summer barbecues served with burgers, hot dogs, and all the classic sides. For vegetarian meals, pair with grilled portobello mushrooms, veggie burgers, or a hearty grain bowl. The fresh, light flavors complement rich, grilled foods beautifully and provide welcome contrast.

Frequently Asked Questions

Can I make this salad ahead of time?

Prep all components separately up to 1 hour ahead and store in refrigerator. Assemble and dress right before serving for best texture and to prevent wilting greens.

What if peaches aren’t in season?

Try nectarines, fresh strawberries, fresh figs, or even drained canned peaches in a pinch. The flavor won’t be quite as spectacular as peak-season fresh peaches, but still delicious!

Can I use frozen blueberries?

Fresh blueberries are definitely best for texture and appearance. Frozen berries will be soft and release liquid as they thaw, making the salad watery and less appealing.

How do I keep the salad from getting soggy?

Only dress the salad right before serving, and start with less dressing than you think you need—you can always add more. Store components separately if prepping ahead.

What kind of balsamic vinegar should I use?

Regular balsamic vinegar works great. You don’t need expensive aged balsamic for this dressing—save that for drizzling over finished dishes where it really shines.

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