Description
This Blueberry Peach Feta Salad showcases peak-season fruit with tangy feta cheese, toasted almonds, and honey balsamic vinaigrette. Fresh, vibrant, and naturally nutritious, this salad comes together in just 15 minutes with no cooking required. Perfect for summer entertaining or healthy weeknight dinners!
Ingredients
For the Salad:
6 cups mixed greens (spring mix, baby spinach, or arugula)
3 medium ripe peaches, sliced
1½ cups fresh blueberries
¾ cup crumbled feta cheese
½ cup sliced almonds, toasted
¼ red onion, thinly sliced
2 tablespoons fresh mint leaves, torn (optional)
For the Honey Balsamic Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
1. Wash mixed greens thoroughly and spin dry completely in salad spinner. Place in large serving bowl.
2. Toast sliced almonds in dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Set aside to cool.
3. Wash and slice peaches into thin wedges, about ¼-inch thick. Pat dry with paper towels.
4. Rinse blueberries gently and pat completely dry.
5. Thinly slice red onion and tear fresh mint leaves if using.
6. For vinaigrette: Combine olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in small jar with lid. Shake vigorously for 1 minute until emulsified and creamy.
7. To assemble: Arrange peach slices evenly over the bed of greens.
8. Scatter blueberries throughout the salad for even distribution.
9. Crumble feta cheese over the entire salad using your fingers to break into bite-sized pieces.
10. Sprinkle toasted almonds and sliced red onion over everything.
11. Add torn mint leaves if using.
12. Just before serving, shake vinaigrette to re-emulsify, then drizzle half over the salad.
13. Toss gently with salad tongs or clean hands to coat ingredients without bruising.
14. Taste and add more dressing if desired. Serve immediately with extra dressing on the side.
Notes
Always dress salad just before serving to prevent wilting—dressed salad wilts within 15 minutes.
Completely dry greens are essential for dressing to cling properly.
Use perfectly ripe peaches that smell sweet and give slightly when pressed.
Make vinaigrette up to 5 days ahead and refrigerate. Bring to room temperature before using.
Store washed, dried greens wrapped in paper towels in crisper up to 3 days.
If must prep ahead, layer components in bowl, cover tightly, refrigerate up to 2 hours, and dress just before serving.
For protein-packed meal, add grilled chicken, shrimp, or chickpeas.
Substitute nectarines for peaches if preferred—no peeling required.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 14g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 17mg
Keywords: Blueberry Peach Feta Salad, summer salad, fruit salad, peach salad, healthy salad recipe