A bright, refreshing salad bursting with juicy fruit, crisp cucumber, creamy feta, and a tangy lemon-basil vinaigrette—perfect for summer gatherings or a light weeknight meal.

Why You’ll Love This Recipe

I adore how the sweetness of blueberries and peaches plays against the salty creaminess of feta. The cucumbers bring a satisfying crunch, while the lemon-basil dressing ties all the flavors together with a zing. It feels indulgent yet light—ideal for hot days or BBQ sides.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pint fresh blueberries
2 peaches, diced
2 Persian cucumbers, sliced
½ cup crumbled feta
3 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon finely chopped basil
Kosher salt and fresh ground black pepper, to taste

directions

In a large bowl I combine the blueberries, diced peaches, sliced cucumbers, and crumbled feta.
In a jar with a lid (or mixing cup), I whisk (or shake) together lemon juice, Dijon, honey, olive oil, chopped basil, salt, and pepper until the vinaigrette is emulsified.
I pour the dressing over the salad and gently toss until everything is coated.
I taste and adjust seasoning, adding extra basil if desired. Serve immediately, or cover and chill until ready.

Servings and timing

Serves 4–6
Prep time: about 15 minutes
Total time: 15 minutes

Variations

Go vegan: I swap honey for maple syrup and skip the feta or use a plant-based cheese.
Fruit swap: I sometimes use nectarines instead of peaches or add strawberries for a different berry flavor.
Cheese substitutes: Goat cheese, queso fresco, or ricotta salata all add a great twist.
Add-ins: I like folding in arugula, chickpeas, toasted pine nuts, or even grilled chicken to make it heartier.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The peaches soften and the feta breaks down a bit over time, but the flavors stay delicious. I give it a gentle toss before serving again.

FAQs

What’s the best way to keep peaches from browning?

I dice them just before tossing, but if I need to prep ahead, I coat them in a little lemon juice to slow down browning.

Can I make the dressing ahead of time?

Yes—I like to prep the lemon-basil vinaigrette a day ahead and keep it chilled until ready to use.

Will this salad travel well for picnics?

It travels great. I just chill it well and keep it in a sealed container. I might wait to add the dressing until serving time.

How can I make this gluten-free?

The recipe is naturally gluten-free since it doesn’t use any wheat or grains.

Are there calorie or nutrition facts?

This salad is fairly light. Each serving is roughly 180–200 calories, with a mix of healthy fats, fresh fruits, and a bit of protein from the feta.

Conclusion

This Blueberry Peach Feta Salad has become one of my favorite summer dishes. It’s quick, colorful, and packed with vibrant flavors. Whether I serve it at a gathering, bring it to a picnic, or enjoy it as a meal on its own, it always hits the spot.