Mediterranean Blueberry, Cucumber & Peach Feta Salad
This vibrant summer salad combines sweet peaches, fresh blueberries, crisp cucumber, and salty crumbled feta, all tossed with herbs and a light lemon-honey vinaigrette. It’s light yet satisfying — ideal as a side or a stand-alone dish for warm days.
⏱ Time
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
2 ripe peaches, sliced or diced
1 cup fresh blueberries
1 cup cucumber, diced (Persian or English cucumber preferred)
½ cup crumbled feta cheese
2 tablespoons red onion, thinly sliced
2 tablespoons fresh mint, chopped
1 tablespoon fresh basil, chopped (optional)
2 tablespoons toasted almonds or pistachios (optional for crunch)
Arugula or baby spinach (optional base – about 2 cups)
For the Lemon-Honey Vinaigrette:
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt & pepper, to taste
Instructions
1. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
2. Assemble the Salad:
In a large bowl, gently combine peaches, blueberries, cucumber, red onion, mint, basil (if using), and feta.
3. Dress the Salad:
Pour the vinaigrette over the salad and toss gently to combine without crushing the fruit.
4. Optional Base & Crunch:
Serve over a bed of arugula or spinach and top with toasted nuts or seeds just before serving.
Notes & Tips
Fruit swap: Nectarines or plums can be used in place of peaches.
Make it a meal: Add grilled chicken, shrimp, or quinoa.
Feta tip: Use block feta and crumble it yourself for creamier texture.
Serving idea: Great chilled on a hot day with grilled bread or as a side to lemon-herb fish.
❓ Frequently asked questions FAQ
Q: Can I make this ahead of time?
A: Yes, but add the dressing and feta right before serving to keep everything fresh and crisp.
Q: Can I use frozen blueberries?
A: Fresh is best for texture, but thawed, well-drained frozen blueberries can be used in a pinch.
Q: What herbs pair well?
A: Mint is key here, but basil or even a touch of tarragon work beautifully too.
Nutritional Information
Calories: ~210
Protein: 5g
Fat: 13g
Carbs: 18g
Fiber: 3g
Sugar: 12g