Blueberry Peach Feta Salad

A vibrant, refreshing salad combining sweet blueberries, juicy peaches, creamy feta, and crisp greens, all tossed in a light citrus-honey dressing. It’s colorful, flavorful, and perfect for warm-weather meals or elegant gatherings.

Why You’ll Love This Recipe

I love how this salad feels like summer in a bowl. The natural sweetness of blueberries and peaches pairs beautifully with tangy feta and crisp greens, while the dressing adds a bright, slightly sweet finish. It’s simple yet feels special—a go-to when I want something fresh and pretty on the table.

ingredients

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

• 4 cups mixed salad greens (spinach, arugula, spring mix)

• 1 cup fresh blueberries

• 2 ripe peaches, sliced into wedges

• 4 ounces crumbled feta cheese

• ¼ cup toasted sliced almonds or pecans

• ¼ cup thinly sliced red onion (optional)

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper, to taste

directions

1. I whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper in a small bowl until the dressing is smooth and emulsified.

2. I arrange mixed greens in a large salad bowl or on a platter.

3. I scatter blueberries, peach wedges, crumbled feta, nuts, and red onion (if using) evenly over the greens.

4. I drizzle the citrus-honey dressing over the salad just before serving.

5. I gently toss everything to coat ingredients evenly and serve immediately.

Servings and timing

• Servings: serves 4 as a side or 2 as a main

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• I substitute feta with goat cheese or fresh mozzarella for a different creamy touch.

• I add fresh mint or basil leaves for an herbal brightness.

• I use berries like raspberries or blackberries in place of blueberries.

• I include sliced avocado or cucumber for extra freshness.

• I add cooked quinoa or farro to make the salad more filling.

storage/reheating

I assemble and serve this salad fresh—berries and peaches soften over time. If I need to prep ahead, I wash and dry the salad greens and store them separately, slice fruit just before serving, and mix dressing separately. Then I assemble components right before eating.

FAQs

Can I use frozen blueberries?

I prefer fresh for texture, but I’ve used frozen berries—just let them thaw and drain well to prevent watering down the salad.

What if my peaches aren’t ripe?

I use firmer peaches, but they must be ripe for sweetness. If they’re slightly underripe, I drizzle a touch of honey over peach slices before assembling.

Can I make the dressing ahead?

Absolutely—I whisk the dressing and store it in a jar in the fridge for up to 3 days. I shake it well before using.

Is this salad gluten-free?

Yes—it’s naturally gluten-free, but I always check that nuts and dressings are processed in gluten-free facilities if needed.

Can I prep components ahead of time?

Yes—I prep nuts and cheese, and wash greens ahead. I slice fruit and toss with the greens right before serving for best freshness.

Conclusion

I find this Blueberry Peach Feta Salad to be a beautifully balanced dish—sweet, tangy, crunchy, and creamy all at once. It’s easy, elegant, and perfect for summer meals or gatherings. I hope it brings that bright, juicy flavor to your table just as it does to mine!