Description
A refreshing and colorful summer salad featuring sweet blueberries, juicy peaches, crisp cucumbers, and tangy feta, all tossed in a vibrant lemon basil vinaigrette. Perfect as a light lunch or elegant side dish.
Ingredients
Scale
- 1 pint fresh blueberries
- 2 ripe peaches, diced
- 2 Persian cucumbers, thinly sliced
- ½ cup feta cheese, crumbled
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, finely chopped
- Salt and black pepper to taste
Instructions
- Prep the Produce:
- Dice the peaches.
- Slice the cucumbers.
- Rinse and dry the blueberries.
- Crumble the feta if using a block.
- Make the Lemon Basil Vinaigrette:
- In a jar or small bowl, mix lemon juice, honey, Dijon mustard, and olive oil.
- Shake or whisk until well combined.
- Stir in chopped basil and season with salt and pepper.
- Assemble the Salad:
- In a large bowl, combine blueberries, peaches, and cucumbers.
- Drizzle the vinaigrette over the salad and toss gently.
- Top with feta and extra basil as garnish.
- Serve immediately or chill until ready to serve.
Notes
For a vegan version, substitute maple syrup for honey and use a plant-based feta. Best served cold on a hot day as a starter or a side with grilled dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Modern American
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 12g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: blueberry salad, summer salad, peach cucumber salad, lemon basil vinaigrette, vegetarian, light lunch