Blueberry Peach Feta Salad

Blueberries, peaches, cucumbers, AND feta? You’ll be amazed by how well this combination comes together in salad form. This might become the most vibrant, elegant salad you’ll bring to a picnic in the park or a summer BBQ dinner. Just imagine it alongside Greek chicken souvlaki or the best cheeseburger you’ve been craving. It’s actually that good and even more so as it sits. Since peaches and blueberries aren’t in season all year, the sweet vinaigrette brings the fruit to life so you can enjoy it whenever you’re feeling a, shall we say, fruit salad.

Feel free to use white peaches or nectarines as a sub for the yellow. If you don’t have white balsamic, you could use aged balsamic or rose wine vinegar. As for the feta, cow, sheep, and sometimes goat milk are great options. For a saltier feta, lean into the Greek style; otherwise, the French style will be fine. This recipe actually goes best with a hunk of feta that’s soaking in brine as opposed to the pre-crumbled kind or perfectly packaged vacuum-sealed hunks. You can make this salad vegan and sub with vegan feta.

The salad can be made 3 days ahead. Store in an airtight container in the refrigerator. Let sit at room temperature before serving.

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