Appetizers

Blueberry Peach Feta Salad

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August 3, 2025

So, Let Me Tell You About This Blueberry Peach Feta Salad

Okay, so you know how some salads are just…well, green? This isn’t that. The first time I made this Blueberry Peach Feta Salad, I actually thought I’d invented something brand new, but then my friend Laura (she’s a salad whisperer) told me it’s pretty classic in the South. Figures. Anyway, I made it for a last-minute BBQ after realizing I’d bought too many peaches (I guess my eyes are bigger than my fruit bowl?), and—no joke—it disappeared faster than you can say “what’s for dessert?”

Actually, I still laugh about how I sliced the peaches too thin that first time and they practically dissolved. So now, chunkier is my style. Makes the salad look prettier too, if you ask me. Oh, and if you’re worried about mixing fruit and cheese—trust me, it just works. Like sweet tea and sunshine.

Why I Keep Coming Back to This Salad

I make this when the weather’s sticky and all I want is something crisp and light, but also a bit more exciting than a bowl of lettuce (not that there’s anything wrong with lettuce; it’s just, you know, kind of the background singer here). My family goes nuts for this—especially my partner, who claims to hate fruit in savoury things but somehow always comes back for seconds.

Honestly, I love it because it’s the easiest impressive-looking thing to whip up when I’m short on time or, let’s be honest, when I can’t be bothered to turn on the oven. My one beef: if you use underripe peaches, it’s just not the same (been there, regretted it).

What You’ll Need (And What I Swap In A Pinch)

2 ripe peaches, sliced into bitey chunks (nectarines work too; actually, sometimes I think they’re better when peaches are a bit mealy)
A handful (about 150g, but I eyeball it) of fresh blueberries—frozen ones are okay if you thaw and dry them, but the salad might look a little smudgy
100g feta cheese, crumbled (goat cheese is a solid stand-in—my grandmother swears by Dodoni feta, but honestly, the cheap stuff can work in a hurry)
About 3-4 cups mixed greens—I usually grab a bag of whatever’s on sale, but baby spinach or arugula gives a nice bite
1/4 small red onion, thinly sliced (sometimes I skip this if I’m feeling lazy, but it does add a nice zing)
1/4 cup toasted pecans or walnuts (pecans are top pick, but sunflower seeds work if you’re nut-free)
For the dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar (or white wine vinegar if that’s what’s in the cupboard), 1 tsp honey, pinch of salt and pepper, squeeze of lemon if you’re feeling fancy

How I Toss It Together

First things first, wash your greens and spin ‘em dry—if you don’t have a salad spinner (I lost mine ages ago), just wrap them in a clean tea towel and give them a little shake in the backyard. Works a treat, and keeps the kids entertained.
Layer the greens in a big bowl. Scatter over the peach slices and blueberries. If you’re feeling artsy, arrange them in little spirals (but honestly, it all gets mixed up anyway).
Now, sprinkle over the feta and red onion. This is where I usually sneak a taste; feta makes everything better, doesn’t it?
Toss in the toasted pecans. If you forgot to toast them (which I do, often), just throw them in raw; no one’s checking.
In a jam jar (or, you know, any old mug), whisk together olive oil, vinegar, honey, salt, pepper, and maybe that squeeze of lemon. Taste it—sometimes I add a pinch more honey if the peaches aren’t super sweet.
Drizzle the dressing over the salad right before serving, and gently toss everything together. Don’t worry if it looks a bit messy—salads are like life, a little chaos makes them interesting.

Notes From My Many Attempts (Some More Successful Than Others)

If you let the salad sit too long once dressed, it gets a bit wilted. Actually, I find it works better if you keep the dressing on the side until the very last moment.
I used to use store-bought dressings, but homemade is just brighter—plus, you can adjust it to taste. Once, I made it with raspberry vinaigrette and, well, it was a bit much.
Wear an apron. Blueberries stain like nothing else (my favorite T-shirt can confirm).

The Time I Tried To Get Creative (And What Actually Worked)

I swapped feta for blue cheese once. Big mistake unless you really, really love blue cheese—which, turns out, I don’t.
Tried grilled peaches on the BBQ for a smoky twist—actually, that’s worth a shot if you’re feeling extra.
Added a handful of fresh mint. Makes the salad taste like summer holidays in the best way.
Threw in grilled chicken to make it a meal. Not traditional, but who’s judging?

Do You Need Fancy Equipment? Nope

I’ve seen folks say a salad spinner is essential, but honestly, a clean towel and some good old centrifugal force do the job. No jam jar for the dressing? Just whisk it in a coffee mug. Or, if you’re really going rustic, use your hands (I saw Jamie Oliver do it once, so it must be legit).

Will It Keep? Sort Of

This salad is best fresh, for sure. If you’ve got leftovers (a rare bird in my house), pop them in a container in the fridge. It’ll keep for about a day, but the greens get a bit sad. Actually, sometimes I think it tastes better the next day—the fruit juices mingle with the dressing, and it becomes something else entirely. But don’t quote me!

How We Serve It At My Place

I like it piled onto a big platter, so everyone can help themselves. Sometimes we add extra toasted bread on the side; my uncle insists it’s not a meal unless there’s something to mop up the dressing. Or serve with grilled fish if you’re feeling posh. If it’s a picnic, just bring the dressing in a jar and toss it just before eating—less soggy that way.

Honestly Learned Pro Tips (That I Learned The Hard Way)

I once tried rushing the peach slicing and wound up with a pulpy mess. Take your time—chunky is better.
Don’t overdress the salad. I used to drown it, but now I pour most of the dressing, toss, then add a splash more if it looks dry.
If your feta is too salty, give it a quick rinse (yep, sounds weird, but it works).

Some FAQs I Actually Get Asked

Can I use canned peaches? Well, I’ve tried once—if you drain them really well and cut back on the dressing, it’ll do in a pinch. Fresh is way better, though!
Is it okay to make this ahead? Sort of—prep all the bits, but don’t toss with dressing or cut the peaches until just before serving, or it gets soggy/grey. Not the best look.
What’s a good vegan swap for feta? I’ve heard marinated tofu works. Or try vegan feta (the brand Violife is a good one, if you can find it). If you try something new, let me know, yeah?
What if I can’t find pecans? Go for walnuts or even pumpkin seeds. I once used pistachios and it was delish, but a little pricey!
Where do you get good peaches? Local farmers markets are my go-to. Or order a fruit box online—I like The Peach Truck when they’re in season.

That’s about it. If you try this Blueberry Peach Feta Salad, let me know how it goes—or if you discover a secret ingredient, I’m all ears. Oh, and if you want more salad inspo, check out this roundup for some wild combos (I’ve only tried half of them, but one day…).