Blueberry Peach Feta Salad
This fresh summer salad combines juicy peaches, blueberries, crisp cucumber, creamy feta, and a bright lemon basil dressing.
Equipment
- Large serving bowl
- Small bowl or jar
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 4 cups romaine lettuce or mixed salad greens chopped
- 2 ripe peaches pitted and sliced into wedges
- 1 cup fresh blueberries rinsed and dried
- 1 English cucumber sliced into half-moons
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh basil finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot finely minced
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Add the olive oil, lemon juice, honey, Dijon mustard, shallot, salt, and black pepper to a small bowl or jar. Whisk or shake until smooth.
- Stir the fresh basil into the dressing and set it aside for a few minutes so the flavors can blend.
- Place the greens, peaches, blueberries, and cucumber in a large serving bowl.
- Pour two-thirds of the dressing over the salad and toss gently with salad spoons.
- Add the crumbled feta, drizzle with the remaining dressing, and fold gently to combine.
- Let the salad rest for five minutes, then taste and adjust the seasoning before serving.
Notes
- Use firm, ripe peaches so the slices hold their shape.
- Keep the dressing separate if preparing the salad in advance.
- For a kale variation, massage thinly sliced kale with a little dressing before adding the fruit.