Description
A bright and refreshing summer salad featuring juicy blueberries and peaches, crisp cucumbers, creamy feta, and a tangy lemon-basil vinaigrette. Perfect for picnics, barbecues, or a light meal.
Ingredients
- 1 pint fresh blueberries
- 2 peaches, diced
- 2 Persian cucumbers, sliced
- ½ cup crumbled feta
- 3 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp finely chopped basil
- Kosher salt and fresh ground black pepper, to taste
Instructions
- In a large bowl, combine the blueberries, diced peaches, sliced cucumbers, and crumbled feta.
- In a jar with a lid or a mixing cup, whisk or shake together lemon juice, Dijon mustard, honey, olive oil, chopped basil, salt, and pepper until the vinaigrette is emulsified.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning, adding extra basil if desired. Serve immediately or cover and chill until ready to serve.
Notes
- For a vegan version, use maple syrup instead of honey and a plant-based cheese or omit feta.
- Try different fruits like nectarines, strawberries, or blackberries.
- Other cheese options include goat cheese, queso fresco, or ricotta salata.
- Enhance the salad with add-ins like arugula, chickpeas, toasted pine nuts, or grilled chicken.
- Store leftovers in an airtight container in the fridge for up to 2 days. Re-toss gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
