Peach Blueberry Feta Bowl

The bright mix of juicy summer peaches and fat blueberries makes this salad truly memorable. Every bite gives you a nice mix of succulent fruits, snappy Persian cucumbers, and smooth feta cheese, all wrapped in a light lemon basil dressing that brings out the best in every component.

This salad has become my summer tradition. I made it for a family cookout last week, and surprisingly, my salad-hating nephew came back for another helping.

Star Ingredients

• Juicy peaches: They should feel a bit soft when gently squeezed and smell wonderfully sweet.
• Plump blueberries: Look for ones that are plump, dark, and have that misty coating on the outside.
• Persian cucumbers: They add the perfect snap and don't have that bitter taste, which works great in this light salad.
• Solid feta cheese: It tastes way better and has a nicer feel than the pre-crumbled stuff.
• Bright basil leaves: Pick ones that are deep green without spots for the freshest flavor.

Putting It All Together

Getting Fruits Ready:

Rinse peaches carefully and dry them off. Cut them into four pieces lengthwise and take out the pit. Then slice into small chunks, saving all those tasty juices.

Cucumber Trick:

Cut your Persian cucumbers into thin half-moon shapes, keeping them all about the same size so they look pretty and mix well throughout your 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 up until everything comes together and looks a bit creamy.

Final Touch:

Put your cut fruits and veggies in a big bowl, creating a colorful display. Sprinkle crumbled feta on top, pour your homemade dressing over everything, and finish by scattering torn basil pieces all around.

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Peaches hold a special spot in my memories. As a kid in Georgia, summer meant picking fresh peaches with grandma, feeling their fuzzy skin warm from sunshine. This salad brings those sweet memories back with every mouthful.

Tasty Companions

Make this salad into a full meal by adding some grilled chicken, pan-cooked salmon, or a chunk of crusty bread. When I'm hosting outside, I love to serve it on a bed of baby spinach for extra color and goodness.

Mix It Your Way

Switch things up based on what you've got at home. Try nectarines or apricots instead of peaches, use blackberries in place of blueberries, or play around with different herbs like mint or tarragon.

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After trying tons of summer salads over the years, this mix has earned its spot as my favorite for both casual family meals and fancy dinner parties. The way the textures and flavors work together creates something really special that goes beyond its simple ingredients.

Frequently Asked Questions

→ Can I prep it in advance?

Chop everything a few hours early, but wait to add the dressing until right before serving so everything stays fresh and crunchy.

→ Got suggestions for a feta swap?

You can switch out feta for goat cheese or even mozzarella pearls, both work great here.

→ How should the peaches feel?

Pick peaches that are ripe but still firm enough to hold up when cut.

→ Can frozen berries be used?

Stick to fresh berries. Frozen ones can get too soft and might mess up the mix’s color.

→ How long do leftovers last?

The salad is at its best within a day after dressing. Keep leftovers in a sealed container in the fridge for up to 24 hours.