Description
This Peach Berry Summer Salad is a fresh, vibrant mix of juicy peaches, sweet blueberries, crisp cucumbers, creamy feta, and crunchy pecans, all tossed in a light lemon-basil dressing. Perfect for quick lunches, summer gatherings, or a refreshing side dish.
Ingredients
Scale
Salad:
- 1/2 pint fresh blueberries
- 1–2 fresh peaches (white flesh or any variety), sliced
- 1/2 English cucumber, sliced
- 1/2 cup feta crumbles
- 1/4 cup raw pecans, chopped
- 1 head green leaf lettuce, washed and torn
- 1 head Boston leaf lettuce, washed and torn
Dressing:
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp fresh basil, chiffonade
- Salt and pepper to taste
Instructions
- In a mason jar, combine lemon juice, Dijon mustard, honey, olive oil, basil, salt, and pepper. Shake well until fully blended. Set aside.
- Wash and dry the lettuce, then tear into bite-sized pieces and place in a large bowl.
- Slice the peaches and remove the pit.
- Slice the cucumber into rounds or ნახევ-moons.
- Roughly chop the pecans and crumble the feta cheese.
- Arrange the peaches, blueberries, cucumber, pecans, and feta over the lettuce.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
- Use ripe, slightly soft peaches for the best flavor.
- Toast pecans for 3–5 minutes to enhance their crunch and taste.
- Add grilled chicken or shrimp to turn this salad into a complete meal.
- Always dress the salad right before serving to keep greens crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg