Blueberry Peach Feta Salad (Printable)

Juicy blueberries and sweet peaches meet creamy feta over crisp mixed greens in this refreshing summer dish.

# What You'll Need:

→ Fruits

01 - 1 cup fresh blueberries
02 - 2 ripe peaches, thinly sliced

→ Greens

03 - 5 oz (about 6 cups) mixed salad greens such as arugula, baby spinach, or spring mix

→ Cheese

04 - 3 oz (about 3/4 cup) crumbled feta cheese

→ Nuts & Seeds

05 - 1/4 cup toasted pecans or walnuts, roughly chopped

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1/2 tsp Dijon mustard
10 - 1/8 tsp sea salt
11 - 1/8 tsp freshly ground black pepper

# How to Make It:

01 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
02 - In a large salad bowl, combine the salad greens, blueberries, sliced peaches, and half of the crumbled feta cheese.
03 - Drizzle the prepared dressing evenly over the salad, then gently toss to coat all ingredients.
04 - Top with the remaining feta cheese and toasted nuts.
05 - Serve immediately, garnished with extra blueberries or a fresh grind of black pepper if desired.

# Expert Suggestions:

01 -
  • The combination of sweet fruit and salty feta is the kind of magic that makes people pause mid-conversation and ask what they're eating
  • It comes together in literally fifteen minutes but looks like something from a restaurant that requires reservations three weeks out
  • The dressing strikes that perfect balance where you want to drink it straight from the jar but you have enough dignity left not to actually do it
02 -
  • The dressing can be made up to three days ahead and stored in the fridge, but let it come to room temperature and give it a vigorous whisk before using since oil solidifies when cold
  • Don't slice the peaches until you're actually ready to assemble the salad, or they'll start to oxidize and look less fresh, though they'll still taste perfectly fine
  • If you're taking this somewhere, pack the dressing separately and toss right before serving because soggy salad is the kind of tragedy that's entirely preventable with just a tiny bit of planning
03 -
  • Toast your nuts in a dry skillet over medium heat for just 2-3 minutes, shaking constantly, until they're fragrant—the difference between raw and toasted nuts in terms of flavor impact is absolutely enormous
  • Use a vegetable peeler to shave extra feta over the top for those restaurant-style curls that make people think you put way more effort into this than you actually did

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