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Blueberry Peach Feta Salad

A vibrant and refreshing summer salad featuring sweet peaches, plump blueberries, peppery arugula, salty feta cheese, and crunchy pecans, all drizzled with a homemade balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5-6 cups baby arugula or mixed greens
  • 2 large yellow peaches pitted and sliced
  • 1 cup fresh blueberries
  • 0.5 cup feta cheese crumbled from a block
  • 0.5 cup pecans or walnuts raw
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh mint leaves torn (optional)
Balsamic Vinaigrette
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly cracked
  • 2 tbsp balsamic glaze for drizzling

Equipment

  • Large serving bowl
  • Small skillet
  • Cutting board
  • Whisk or jar with lid

Method
 

  1. Place a dry skillet over medium heat. Toast the pecans for 4-5 minutes, tossing frequently until fragrant. Remove from heat, let cool, and roughly chop.
  2. In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified.
  3. Spread the arugula in an even layer across a large, shallow serving bowl or platter.
  4. Artfully arrange the sliced peaches, blueberries, and thinly sliced red onions over the bed of greens.
  5. Sprinkle the crumbled feta cheese, toasted pecans, and torn mint leaves evenly over the top.
  6. Just before serving, drizzle the vinaigrette lightly over the salad. Finish by drizzling the thick balsamic glaze in a decorative pattern over the entire dish.

Notes

Do not dress the salad until right before serving to prevent the arugula from wilting. To mellow the red onions, soak the slices in ice water for 10 minutes before using.