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Blueberry Peach Feta Salad

A vibrant salad combining sweet peaches, juicy blueberries, creamy feta, and a delicious honey-lemon dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the salad
  • 5 oz 5 oz (about 4 cups) arugula or mixed greens
  • 2 large 2 large ripe peaches, thinly sliced Use ripe peaches for the best flavor.
  • 1 cup 1 cup fresh blueberries Wash and dry before use.
  • 1/2 cup 1/2 cup crumbled feta cheese Can be adjusted for taste.
  • 1/4 cup 1/4 cup thinly sliced red onion Adjust amount to taste.
  • 1/4 cup 1/4 cup candied or toasted pecans Toasted pecans can enhance flavor.
For the honey-lemon dressing
  • 3 tablespoons 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons 1 1/2 tablespoons fresh lemon juice Freshly squeezed preferred.
  • 1 tablespoon 1 tablespoon honey Adjust sweetness as desired.
  • 1/2 teaspoon 1/2 teaspoon Dijon mustard Essential for emulsification.
  • to taste Salt and black pepper to taste

Method
 

Preparation
  1. Wash the peaches thoroughly under cold running water, then pat them dry with a paper towel.
  2. Cut each peach in half along the natural crease, remove the pit, and slice into thin wedges.
  3. Rinse the blueberries in a colander and let dry on a kitchen towel or paper towels.
  4. Slice the red onion into thin half-moons and soak in cold water for 10 minutes if too sharp.
  5. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
Dressing
  1. In a small bowl or jar, combine olive oil, lemon juice, honey, and Dijon mustard. Whisk until well combined.
  2. Season with salt and pepper to taste, adjusting for sweetness if desired.
Assembly
  1. In a large salad bowl, lay the arugula as the base.
  2. Arrange the peach slices, blueberries, and red onion on top.
  3. Crumble feta cheese over the salad and sprinkle with pecans.
  4. Drizzle with honey-lemon dressing just before serving, tossing gently to combine.

Notes

Serve immediately after dressing to keep the greens crisp. This salad can be made ahead by prepping components, but dress only right before serving.