Blueberry Peach Feta Salad with Lemon Basil Dressing (Print version)
A 15-minute no-cook summer salad with blueberries, peaches, cucumber, feta, and a bright lemon basil dressing.
# Ingredients:
For the salad
01 -
1 pint (300 g) fresh blueberries, rinsed and dried
02 -
3 medium ripe peaches, pitted and cut into bite-size wedges
03 -
1/2 English cucumber, thinly sliced into half-moons
04 -
2 tablespoons thinly sliced red onion
05 -
1/2 cup (75 g) crumbled feta cheese
06 -
2 tablespoons torn fresh basil leaves, plus more for serving
For the lemon basil dressing
07 -
3 tablespoons extra-virgin olive oil
08 -
2 tablespoons fresh lemon juice
09 -
1 teaspoon finely grated lemon zest
10 -
1 tablespoon honey
11 -
1 teaspoon Dijon mustard
12 -
2 tablespoons finely chopped fresh basil
13 -
1/4 teaspoon fine salt, plus more to taste
14 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
In a small bowl or jar, whisk the olive oil, lemon juice, lemon zest, honey, Dijon, chopped basil, salt, and pepper until glossy.
02 -
Rinse the blueberries and dry them well. Cut the peaches into bite-size wedges and slice the cucumber into thin half-moons.
03 -
Add the blueberries, peaches, cucumber, and red onion to a wide serving bowl. Fold gently so the fruit stays intact.
04 -
Drizzle on about three-quarters of the dressing and toss lightly. Add more dressing only if the salad looks dry.
05 -
Scatter the feta and torn basil over the top. Taste and adjust with a small pinch of salt or a squeeze of lemon if needed. Serve right away or chill for up to 20 minutes.
# Good to know:
01 -
Best served the same day it is assembled.
02 -
Use ripe but firm peaches for the cleanest texture.
03 -
Chill the fruit before assembling for a colder salad.