Pin it
The juicy combo of summer peaches and ripe blueberries creates a mouth-watering melody in this bright salad. Every bite delivers the perfect mix of succulent fruits, crunchy Persian cucumbers, and smooth feta cheese, all wrapped in a simple lemon basil dressing that brings out the best in each ingredient.
This salad has become my warm-weather tradition. I made it for our family cookout last week, and surprisingly, my salad-hating nephew came back for more.
Magical Ingredient Mix
- Ripe peaches: They should feel a bit soft when gently squeezed and smell wonderfully sweet throughout your home.
- Fresh blueberries: Look for ones that are plump, dark-colored, and covered with a light dusty coating.
- Persian cucumbers: They add that needed snap and don't have the bitter taste that makes them perfect for this light salad.
- Block feta cheese: It tastes way better and feels nicer in your mouth than the pre-crumbled stuff in packets.
- Fresh basil leaves: Pick bright green ones without spots for the strongest flavor punch.
Crafting Your Delicious Creation
- Handling the Fruit:
- Rinse your peaches lightly and dry them with a towel. Cut them into four pieces lengthwise and take out the pit carefully. Cut each piece into smaller chunks, saving any juice that runs out.
- Cucumber Prep:
- Slice your Persian cucumbers into thin half-circles, trying to keep them all about the same size so they look pretty and spread evenly through the salad.
- Making the Dressing:
- Put fresh lemon juice and good olive oil in a jar and watch them separate. Add some Dijon mustard and a bit of honey, then close the lid tight and shake it until everything mixes together and looks a bit creamy.
- Putting It All Together:
- Put your fruit and veggies in a big bowl, creating a rainbow effect. Break up feta cheese on top, pour your homemade dressing over everything, and finish by sprinkling torn basil pieces all around.
Pin it
I've got a soft spot for peaches. As a kid in Georgia, summer meant picking fuzzy peaches with grandma, still warm from sunshine. Each forkful of this salad brings those happy memories flooding back.
Wonderful Food Partners
Make this salad into a full meal by adding some grilled chicken, pan-cooked salmon, or eating it with crusty bread. When I'm hosting outside, I love to serve it over baby spinach for extra color and nutrients.
Make It Your Own
Switch things up based on what you've got at home. Try nectarines or apricots instead of peaches, use blackberries rather than blueberries, or play around with different herbs like mint or tarragon for a new twist.
Pin it
After trying tons of summer salads over the years, this mix has become my favorite for both casual family meals and fancy dinner parties. The way the textures and flavors work together makes something really special that goes beyond its simple ingredients.
Frequently Asked Questions
- → Can I prepare this mix ahead of time?
- You can get all ingredients ready up to 4 hours early, but wait to pour the dressing until you're about to serve so everything stays crisp and fresh.
- → What works instead of feta cheese?
- Soft goat cheese or tiny mozzarella balls can replace feta in this mix with similar tasty results.
- → How soft should my peaches be?
- Go for peaches that feel ripe when squeezed but still firm enough to stay intact when you cut them.
- → Will frozen blueberries work?
- Stick with fresh berries for this mix. Frozen ones get mushy and might stain the other ingredients blue.
- → How long can I keep leftovers?
- Once you've added dressing, try to finish it within 24 hours. Keep any extra portions in a sealed container in your fridge.