Description
A vibrant and refreshing Mediterranean-inspired salad that perfectly balances the sweetness of summer peaches and antioxidant-rich blueberries with the savory, briny punch of creamy feta. Enhanced by crisp Persian cucumbers and a bright lemon-basil vinaigrette, this nutrient-dense dish is the ultimate no-cook side for warm days or a quick, healthy lunch.
Ingredients
2 cups fresh blueberries
3 ripe peaches, diced
2 Persian cucumbers, sliced into rounds
1/2 cup crumbled feta cheese
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey or agave syrup
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the vinaigrette.
In a large mixing bowl, combine the diced peaches, fresh blueberries, and sliced cucumbers.
Pour the dressing over the fruit and gently toss to coat.
Add the crumbled feta cheese and fresh basil.
Fold gently to combine so the feta doesn’t break down too much.
Serve immediately or refrigerate for 10 minutes to allow flavors to meld.
Notes
Ensure your peaches are ripe but firm so they hold their shape during tossing. For a protein boost, add chickpeas or toasted sunflower seeds. Keep the salad chilled if storing, though it is best enjoyed fresh within a few hours to maintain the crisp texture of the cucumbers.
- Prep Time: 15
- Category: Meals
- Method: No-cook
- Cuisine: Mediterranean-Inspired