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Blueberry Peach Feta Salad

Refreshing Blueberry Peach Feta Salad for Your Summer Table

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A vibrant Blueberry Peach Feta Salad, a perfect summer dish with juicy fruits, creamy feta, and crisp greens.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Fresh Blueberries Avoid frozen unless well-drained.
  • 2 pieces Ripe Peaches Slice into wedges for best presentation.
  • ½ cup Crumbled Feta Cheese Can swap with goat cheese.
  • 4 cups Mixed Greens Arugula or baby spinach can be used.
  • ¼ cup Chopped Red Onion Can swap with green onions.
  • ¼ cup Chopped Walnuts Pecans are a great substitute.
For the Dressing
  • 2 tablespoons Honey Adjust to taste.
  • 2 tablespoons Balsamic Vinegar Apple cider vinegar can be used as a twist.
  • 3 tablespoons Olive Oil For richness.
  • 1 pinch Black Pepper Essential seasoning.
  • 1 pinch Salt Essential seasoning.

Equipment

  • Mixing Bowl
  • salad spinner
  • whisk

Method
 

Step-by-Step Instructions
  1. Rinse the blueberries under cold running water and pat them dry.
  2. Slice the peaches into wedges or thin slices.
  3. In a large mixing bowl, combine the blueberries and sliced peaches.
  4. Crumble the feta cheese over the fruit mixture.
  5. Wash and dry the mixed greens and add them to the bowl.
  6. Chop the red onion finely and sprinkle over the salad.
  7. Chop the walnuts and scatter them over the salad.
  8. In a separate bowl, whisk together honey, balsamic vinegar, olive oil, black pepper, and salt.
  9. Drizzle the dressing over the salad and gently toss.
  10. Taste and adjust the seasoning if needed before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; keep dressing separate. Best served fresh or chilled.

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