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Blueberry Peach Feta Salad

Blueberry Peach Feta Salad is a jewel-toned summer salad with crisp greens, golden peach slices, and bursting blueberries, finished with salty feta crumbles. It’s brought together with a bright honey lemon vinaigrette for a sweet-tart, no-cook toss-right-before-serving texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Blueberry Peach Feta Salad
  • 6 cups mixed greens or spinach
  • 3 peaches Ripe, sliced
  • 1.5 cups fresh blueberries
  • 4 oz feta cheese Crumble
  • 0.25 cup red onion Thinly sliced
  • 0.25 cup candied pecans
  • 3 tbsp olive oil
  • 1.5 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 salt To taste
  • 1 pepper To taste

Method
 

Make the honey lemon vinaigrette
  1. Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper together until smooth.
Assemble the salad platter
  1. Arrange mixed greens on a large serving platter.
  2. Top with sliced peaches, fresh blueberries, red onion, and candied pecans.
  3. Crumble feta generously over the top.
Dress and serve
  1. Drizzle honey lemon vinaigrette just before serving — toss gently at the table.

Notes

For best crunch, keep the greens dry and assemble everything except dressing until right before serving. Store leftovers covered in the refrigerator up to 1 day, but dress only for serving for best texture; freezing is not recommended. For a dairy-light swap, use a reduced-fat feta or omit feta and add extra toasted pecans for crunch.