This Blueberry Peach Feta Salad is a fresh and flavorful summer salad that combines juicy peaches, sweet blueberries, salty feta, and crunchy greens. I love how refreshing and light it tastes, yet it still feels satisfying with every bite. It’s a perfect way to enjoy the peak of summer produce.

Why You’ll Love This Recipe

I like this salad for how effortlessly it comes together with just a few seasonal ingredients. The sweetness from the fruit pairs beautifully with the creamy tang of feta and the brightness of a lemony vinaigrette. Whether I’m hosting a cookout or just making lunch for myself, this salad never fails to impress—and it looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh peaches, sliced

• Fresh blueberries

• Mixed greens (arugula, spinach, or spring mix)

• Feta cheese, crumbled

• Red onion, thinly sliced

• Toasted almonds or pecans

For the dressing:

• Olive oil

• Fresh lemon juice

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I whisk together the lemon juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper to make the dressing.

2. In a large bowl, I add the mixed greens, sliced peaches, blueberries, red onion, and nuts.

3. I sprinkle the crumbled feta over the top.

4. Just before serving, I drizzle the dressing over the salad and gently toss to combine.

Servings and timing

This salad serves about 4 as a side or 2 as a main dish. It takes only 15 minutes to prepare, making it ideal for a quick summer meal or picnic.

Variations

I sometimes swap the feta for goat cheese or burrata for a creamier texture. If peaches aren’t available, I use nectarines or even strawberries. I also like adding grilled chicken or chickpeas when I want to turn this into a complete meal. Walnuts or sunflower seeds are great nut alternatives for added crunch.

storage/reheating

This salad is best eaten fresh. If I need to store it, I keep the dressing separate and combine just before serving. Once dressed, it should be eaten the same day to keep the greens crisp. I don’t reheat this salad—it’s meant to be served chilled or at room temperature.

FAQs

Can I use frozen blueberries?

I don’t recommend it—frozen blueberries tend to release too much juice and can make the salad soggy. Fresh blueberries are best here.

What kind of peaches work best?

I use ripe but firm peaches so they hold their shape in the salad. Freestone varieties are easiest to slice.

Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.

Can I make the dressing ahead of time?

Absolutely. I store it in the fridge in a jar for up to 5 days. I give it a good shake before using.

Can I add protein?

Yes, grilled chicken, shrimp, tofu, or chickpeas make great protein additions and turn this salad into a full meal.

Conclusion

This Blueberry Peach Feta Salad is everything I love about summer—fresh, juicy fruit, crunchy greens, creamy cheese, and a simple, tangy dressing. It’s easy to make, bursting with flavor, and perfect for warm days when I want something light but satisfying. Whether I’m entertaining or just enjoying a sunny lunch, this salad always delivers.