You know those impossibly sunny afternoons where you should be productive, but instead, you end up barefoot on the lawn with a drink in one hand and a fruit salad in the other? This is that salad. Except it’s got feta, so it’s got backbone. Sweet peaches, juicy blueberries, crisp cucumbers, and that sharp, creamy feta that ties the whole thing together like a confident final flourish.
The first time I made this, it was a total fridge-clearout situation. I had peaches that were dangerously ripe, a punnet of blueberries I’d forgotten about, and some feta that I swear was giving me the side eye. I threw it all together with some basil from the windowsill and a quick mustardy vinaigrette, and bam — it tasted like I’d planned it all week. It’s one of those things that shouldn’t work this well… and yet, it does.
Why You’ll Love It
- Sweet + salty = your tastebuds doing backflips
- No cooking required — we love a lazy salad
- Lemon-basil vinaigrette is bright and slightly fancy
- It holds up beautifully for BBQs and picnics
- Quick enough to make mid-meltdown on a Tuesday night
- It looks gorgeous, like something out of a lifestyle magazine — no effort needed
Ingredients
- 1 pint fresh blueberries
- 2 ripe peaches, diced
- 2 Persian cucumbers, sliced thin
- ½ cup crumbled feta
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp finely chopped basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
How to Make It
Toss the fruit and veg:
In a big bowl, combine the blueberries, diced peaches, and sliced cucumbers. Add the chopped basil. Give it a gentle mix — this already smells like a garden in July.
Mix the zingy dressing:
In a small bowl, whisk together the Dijon mustard, honey, lemon juice, salt, and pepper. Taste it. Adjust the sweet/sour balance to your liking — I sometimes sneak in extra lemon if the peaches are super sweet.
Whisk in the olive oil:
Drizzle in the olive oil slowly while whisking to help it emulsify into a light, creamy dressing. No blender needed, just a bit of elbow.
Combine gently:
Pour the dressing over the salad and toss very gently to coat. You don’t want to bash up the fruit — treat it like a posh guest at a garden tea.
Add the feta:
Sprinkle the crumbled feta over the top. You can stir it in or leave it like a garnish — both ways are delicious. If you stir, do it gently to avoid turning everything purple.
Give it a final fluff:
One more light toss if needed, just to get everything cozy together. Serve immediately — or chill it for 10 minutes if the sun’s being particularly rude today.
Common Mistakes and How to Dodge Them
My peaches are too mushy!
That happens if they’re super ripe — dice them gently, or sub in nectarines for a firmer texture.
The feta melted a bit — is that bad?
Not at all. A little creamy spread from the feta actually coats the salad beautifully.
Dressing tastes too sharp?
Add a splash more honey or a tiny bit more oil to round it out. Lemon can sneak up on you.
Can I use regular cucumbers?
Sure! Just slice them thin and maybe peel if the skin’s thick. Persian ones are just cuter and less watery.
Storage and Reheating
This salad’s best served fresh or within a few hours. But if you’ve got leftovers, they’ll keep in the fridge for about 1 day — just know the peaches may soften and the feta might tint the fruit a bit.
No freezing, no reheating. This one’s all about being cool, crisp, and chill.
Frequently Asked Questions
Can I make it ahead of time?
You can prep the components (fruit, cucumbers, dressing) ahead, but toss them together just before serving to keep things crisp and bright.
What’s a good feta substitute?
Goat cheese or a salty ricotta salata works well. Even a bit of crumbled blue if you’re feeling bold.
Can I use frozen blueberries?
Not ideal — they’ll go mushy. Stick to fresh if you can.
Is it kid-friendly?
Totally. Maybe go light on the Dijon if your kiddo’s not into a bit of tang.
Nutrition Facts (Per Serving)
- Calories: 180
- Fat: 10g
- Carbs: 18g
- Protein: 5g
- Sodium: 320mg
- Sugar: 13g
Jamie Oliver Blueberry Peach Feta Salad
Description
A sweet and savoury summer salad tossed with juicy peaches, blueberries, cucumber, basil, and feta — tied together with a zingy lemon-Dijon vinaigrette.
Ingredients
Instructions
- Combine fruit, cucumbers, and basil in a large bowl.
- Whisk mustard, honey, lemon juice, salt, and pepper in a separate bowl.
- Slowly whisk in olive oil until emulsified.
- Pour dressing over salad and toss gently to coat.
- Top with crumbled feta and toss lightly again.
- Serve immediately or chill briefly before serving.
Notes
- Use firm-ripe peaches to avoid mushiness.
- Persian cucumbers are best, but regular works fine sliced thin.
- Add extra basil if you love herby freshness.
- Don’t overmix once the feta’s in — keep it pretty!