Blueberry Peach Feta Salad is a fresh, vibrant dish that’s perfect for summer—or any time I’m craving something light, fruity, and satisfying. Juicy peaches, sweet blueberries, creamy feta, and crisp greens come together with a tangy vinaigrette that ties everything together beautifully. It’s the kind of salad that’s just as good as a side as it is a stand-alone meal.

Blueberry Peach Feta Salad

Why You’ll Love This Recipe

I love how refreshing and colorful this salad is. The sweet fruit pairs perfectly with the salty feta, and the textures keep every bite interesting. It’s quick to make, requires no cooking, and works great for potlucks, picnics, or an easy lunch at home. I also love that it’s easy to customize depending on what’s in season or in my fridge.

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 salad greens (like spinach, arugula, or spring mix)
Crumbled feta cheese
Red onion (thinly sliced, optional)
Candied pecans or walnuts (optional, for crunch)
Olive oil
Balsamic vinegar or white balsamic vinegar
Honey or maple syrup
Dijon mustard
Salt and black pepper

Directions

In a large salad bowl, I combine the mixed greens, sliced peaches, blueberries, and red onion.
I sprinkle the crumbled feta cheese over the top, followed by the nuts if I’m using them.
In a small jar or bowl, I whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is well combined.
I drizzle the dressing over the salad just before serving and gently toss to combine.
I serve it immediately while the fruit is fresh and the greens are crisp.

Servings and timing

This salad serves about 4 as a side or 2 as a main course. It takes only 10–15 minutes to prepare from start to finish.

Variations

I swap peaches for nectarines or plums when they’re in season.
I use goat cheese or blue cheese in place of feta for a different flavor profile.
I toss in grilled chicken or shrimp to turn it into a full meal.
I use a raspberry vinaigrette or lemon dressing for a citrusy twist.
I sometimes add avocado or cucumber for extra texture and creaminess.

Storage/Reheating

This salad is best enjoyed fresh, but if I have leftovers, I store them (undressed) in an airtight container in the fridge for up to 1 day. Once dressed, the greens tend to wilt quickly, so I keep the dressing on the side if I plan to store any for later. I don’t reheat this salad—it’s meant to be served cold and crisp.

FAQs

Can I use frozen fruit for this salad?

I prefer fresh for the best texture, but if I use frozen, I make sure to thaw and drain it well before adding to the salad.

What kind of greens work best?

I usually go with baby spinach, spring mix, or arugula—they’re tender and pair well with fruit and cheese.

Can I make this salad ahead of time?

Yes, I prep the ingredients ahead and store them separately. I combine and dress everything just before serving.

What’s a good nut-free alternative for crunch?

I use sunflower seeds or pumpkin seeds if I want to keep it nut-free but still enjoy some crunch.

Is there a dairy-free option for feta?

Yes, I use a plant-based feta-style cheese or skip it altogether and add extra nuts or avocado for richness.

Conclusion

Blueberry Peach Feta Salad is the perfect mix of sweet, salty, creamy, and crunchy—all wrapped up in a beautiful, colorful bowl. It’s quick to make, endlessly adaptable, and always a refreshing choice. Whether I’m serving it at a summer gathering or just treating myself to a light lunch, this salad never disappoints.