Blueberry Peach Feta Salad (Printable Version)
Juicy blueberries and sweet peaches meet creamy feta in this vibrant summer salad with tangy balsamic dressing.
# What You Need:
→ Fresh Fruits
01 - 1 cup fresh blueberries
02 - 2 ripe peaches, thinly sliced
→ Salad Base
03 - 5 oz mixed salad greens (arugula, baby spinach, or spring mix), approximately 6 cups
→ Cheese
04 - 3 oz crumbled feta cheese, approximately 3/4 cup
→ Nuts & Seeds
05 - 1/4 cup toasted pecans or walnuts, roughly chopped (optional)
→ Balsamic Vinaigrette
06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1/2 tsp Dijon mustard
10 - 1/8 tsp sea salt
11 - 1/8 tsp freshly ground black pepper
# How To Make:
01 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Set aside.
02 - Place mixed salad greens, fresh blueberries, and sliced peaches in a large salad bowl. Add half of the crumbled feta cheese.
03 - Drizzle prepared vinaigrette evenly over salad. Using salad tongs, gently toss ingredients to coat thoroughly without bruising delicate greens.
04 - Sprinkle remaining feta cheese and toasted nuts over the top. Garnish with additional fresh blueberries or freshly ground black pepper if desired. Serve immediately.
# Expert Advice:
01 -
- The dressing comes together in thirty seconds flat but tastes like something from a fancy restaurant
- It's that rare salad that actually gets better the longer it sits, making it perfect for meal prep or picnics
02 -
- Slicing the peaches just before serving keeps them from oxidizing and turning brownish
- The dressing can be made up to three days ahead and stored in the refrigerator
03 -
- Pat the peach slices dry with paper towels if they're especially juicy so they don't water down the dressing
- Room temperature peaches have more flavor than cold ones straight from the fridge