Blueberry Peach Feta Salad

There are summer dishes that taste good, and then there are the ones that seem to capture the entire season in a single bowl. This Blueberry Peach Feta Salad is that kind of recipe for me, filled with plump blueberries, juicy peaches, creamy feta, crisp greens, walnuts, red onion, and a sweet-tangy balsamic dressing.

I first threw it together for a slow Sunday picnic when I wanted something fresh enough for a warm day but substantial enough that nobody would feel like I had simply brought a bowl of leaves. That spontaneous combination quickly became the salad I started carrying to potlucks, backyard barbecues, and nearly every summer gathering where I needed something colorful and easy.

The thing I remember most about serving it the first few times was how quickly people noticed the contrast. One bite might bring a burst of blueberry, another a salty crumble of feta, and then suddenly there would be a crisp walnut or a sharp little piece of red onion.

A neighbor once stopped halfway through her first bite just to ask what was in the bowl. That reaction made perfect sense to me because the salad looks simple at first, but every ingredient is doing something completely different.

Peaches bring soft, juicy sweetness while blueberries add small pops of fruit throughout the greens. Feta keeps those sweeter flavors grounded with its creamy saltiness, and walnuts give the bowl the crunch it needs.

Then the balsamic dressing pulls everything together. Honey adds sweetness, vinegar provides tang, olive oil softens the edges, and salt and pepper bring the whole salad into balance.

What makes the recipe even easier to love is the timing. From the first rinse of the blueberries to the moment the salad lands on the table, the entire process takes about 15 minutes.

There is no cooking required for the basic version, no complicated dressing technique, and no long ingredient list. It is exactly the kind of food I want during summer: beautiful without being fussy, refreshing without being boring, and simple enough to make again tomorrow.

Why You’ll Love This Blueberry Peach Feta Salad

The speed alone makes this salad useful. Fifteen minutes is enough to wash, slice, whisk, assemble, and serve everything while the fruit and greens are still at their freshest.

The flavor balance is even better than the convenience. Sweet peaches and blueberries meet tangy feta, sharp onion, rich walnuts, and a balsamic dressing that moves easily between sweet and tart.

The colors make it especially inviting for gatherings. Deep blueberries, golden-pink peaches, white feta, green leaves, and red onion turn a simple salad into something that immediately looks like summer.

Texture matters just as much as color. Juicy fruit, tender greens, crumbly cheese, and crunchy nuts keep every forkful from feeling repetitive.

It can also play several roles at the table. Serve it beside grilled chicken, add a piece of warm crusty bread for lunch, or eat a generous bowl by itself when something fresh sounds better than a heavier meal.

And because the dressing is easy to adjust by taste, the salad can follow the fruit. Extra-sweet peaches may need less honey, while a sharper balsamic flavor can be emphasized when you want stronger contrast.

Ingredients for Blueberry Peach Feta Salad

The ingredient list is intentionally short. This is one of those recipes where freshness and balance matter more than complexity.

• 2 cups fresh blueberries
• 2 ripe peaches, sliced
• 1 cup crumbled feta cheese
• 4 cups mixed greens
• ¼ cup red onion, chopped
• ¼ cup walnuts, chopped
• Honey, for the dressing
• Balsamic vinegar, for the dressing
• Olive oil, for the dressing
• Salt, for the dressing
• Black pepper, for the dressing

Baby spinach or spring mix both work well within the mixed greens. Choose whichever looks freshest and fits the texture you want.

The peaches should smell fragrant and yield slightly when pressed. Blueberries should be plump, sweet, and firm enough to hold their shape when tossed.

Why Blueberries Belong in This Salad

Blueberries bring sweetness in small bursts rather than one continuous flavor. That makes the salad feel different from one forkful to the next.

Two cups is enough to distribute berries throughout the entire bowl. You do not need to cut them, which also keeps preparation fast.

Rinse them before assembling and pat them dry carefully. Extra water clinging to the berries can dilute the dressing and make the greens wetter than necessary.

Their deep color also makes the salad visually striking. Against pale feta and golden peach slices, the blueberries stand out immediately.

Choosing Ripe Peaches

The two peaches are the softest, juiciest element in the bowl. Look for fruit that smells fragrant and gives slightly when you press it gently.

Slice the peaches into thin wedges and leave the skin on. The skin contributes both color and texture.

Taste a piece before making the dressing. If the fruit is especially sweet, you may prefer a lighter hand with the honey.

Peaches that are ripe without becoming overly soft are easiest to toss. They hold their shape while still giving you the juicy texture that makes the salad feel summery.

Why Feta Makes the Sweet Fruit Work

One cup crumbled feta creates the salty counterpoint that keeps the fruit from making the salad feel dessert-like. Its tangy, creamy character fits naturally between blueberries and peaches.

Feta should be added after the greens, fruit, onion, and walnuts are combined. This helps the crumbles stay more distinct instead of breaking down during the first toss.

A few pieces will naturally fall through the greens. Others stay on the surface and give every serving visible pockets of cheese.

The salad would taste very different without that salty contrast. Fruit becomes brighter when it sits beside something savory.

Red Onion Adds a Sharp Edge

A quarter cup chopped red onion brings a crisp, sharper flavor. Keep the pieces small so they appear as little accents rather than dominating a bite.

If raw onion feels too strong, soak the chopped pieces in cold water for about 5 minutes. This mellows some of the intensity before they go into the salad.

Drain the onion well after soaking. Excess water can make the bowl unnecessarily wet.

The onion is especially useful because so many other ingredients are naturally soft or sweet. A small amount gives the salad more structure and personality.

Walnuts Bring the Crunch

A quarter cup chopped walnuts adds the crunchy element that makes the salad feel complete. Without nuts, the fruit and cheese would make the overall texture much softer.

Walnuts can be used as they are, or toasted in a dry pan for 3–4 minutes. Toasting deepens their aroma and makes the crunch more noticeable.

Watch carefully while toasting because nuts can move quickly from fragrant to overdone. Once they smell nutty, remove them from the heat.

Let toasted walnuts cool before adding them to the greens. Warm nuts can begin wilting delicate leaves.

The Balsamic Dressing

The dressing is made from honey, balsamic vinegar, olive oil, salt, and pepper. Those simple ingredients create the sweet-and-tangy bridge between the fruit, feta, greens, onion, and walnuts.

Whisk until the honey and vinegar are incorporated into the olive oil. Taste before dressing the salad so you can adjust the balance.

If the peaches are extremely sweet, an extra splash of balsamic vinegar can sharpen the dressing. If you prefer a sweeter finish, add another small drizzle of honey.

Season with salt and pepper according to taste. The feta already contributes saltiness, so the dressing should complement rather than overwhelm it.

How to Make Blueberry Peach Feta Salad

The recipe moves quickly, but a little attention to moisture and order makes the finished bowl noticeably better. Dry the fruit well, keep the feta until later, and add the dressing gradually instead of pouring everything on at once.

Step 1: Rinse and Dry the Blueberries

Place the 2 cups fresh blueberries under cool water and rinse gently. Avoid squeezing or bruising the berries as you wash them.

Transfer them to a towel and pat them dry carefully. The berries should go into the bowl as dry as reasonably possible.

Removing surface water helps the dressing cling to the salad. It also reduces the chance of watery liquid collecting at the bottom of the serving bowl.

Step 2: Slice the Peaches

Wash the 2 ripe peaches and slice them into thin wedges. Leave the skin on for extra color and texture.

Try to keep the pieces similar enough in size that they distribute throughout the bowl. They do not need to be perfectly identical.

Taste one slice before continuing. This gives you a useful sense of how sweet the dressing should be.

Step 3: Prepare the Red Onion

Chop enough red onion to make ¼ cup. Keep the pieces fairly fine so the flavor is scattered rather than concentrated.

If you prefer a milder onion flavor, place the chopped onion in cold water for about 5 minutes. Drain thoroughly before adding it to the greens.

This optional soaking step changes the sharpness without removing the onion entirely. It is especially useful when serving people who are sensitive to raw onion.

Step 4: Prepare the Walnuts

Chop ¼ cup walnuts into bite-size pieces. Leave enough texture that you can still notice their crunch.

For a more pronounced nutty flavor, toast them in a dry pan for about 3–4 minutes. Remove them as soon as the aroma becomes noticeable.

Allow toasted walnuts to cool. They should not be hot when they meet the greens.

Step 5: Build the Salad Base

Place the 4 cups mixed greens in a large, wide salad bowl. Add the dried blueberries, peach slices, chopped red onion, and walnuts.

Use salad tongs or clean hands to lift the ingredients together gently. Avoid aggressive mixing because ripe peaches can bruise or break.

At this stage, the bowl should already have fruit and nuts spread throughout the greens. Save the feta until after the base is assembled.

Step 6: Whisk the Dressing

In a small bowl or jar, combine honey, balsamic vinegar, olive oil, salt, and black pepper. Whisk or shake until the mixture comes together.

Taste the dressing before putting it on the salad. Adjust the sweetness or acidity according to the peaches and your preference.

If the fruit is especially sweet, a little more balsamic vinegar can create stronger contrast. If you want a softer, sweeter dressing, add a small additional drizzle of honey.

Step 7: Add the Feta

Sprinkle the 1 cup crumbled feta over the assembled greens and fruit. Scatter it broadly so every section gets some cheese.

Do not vigorously mix at this point. Keeping the feta relatively intact gives the salad a prettier appearance and more distinct creamy bites.

Reserve a few crumbles for the top if you want a more finished presentation. They can be added after the final toss.

Step 8: Dress Gradually

Begin by drizzling roughly half of the prepared dressing across the salad. Toss gently with clean hands or salad tongs.

Check how thoroughly the greens are coated before adding more. The goal is a light glossy coating, not a pool of dressing at the bottom.

Continue adding dressing little by little until the balance feels right. You do not have to use everything at once.

Step 9: Finish the Presentation

Add any reserved feta or walnuts over the top. Arrange a few peach slices and blueberries where they remain clearly visible.

If using fresh mint or basil, tear it over the salad now. Keep the herbs fresh and light rather than burying them under additional tossing.

The final bowl should look loose and vibrant. Avoid compressing the ingredients together.

Step 10: Serve Immediately

Bring the salad to the table as soon as it is dressed. This is when the greens are most crisp and the fruit looks its freshest.

For parties, keep the dressing on the side until close to serving. That small delay helps the leaves stay lively and prevents the bowl from becoming watery.

Serve generous portions as a side or lighter meal. The mixture of fruit, cheese, walnuts, and greens gives every scoop plenty of variety.

How to Keep the Greens Fresh

Dry ingredients matter more than they might seem. Water left on blueberries, peaches, or washed greens can dilute the dressing and encourage the leaves to soften more quickly.

Add the dressing close to serving time. Once vinaigrette coats delicate greens, they gradually lose some of their crispness.

For gatherings, assemble the undressed ingredients first. Keep the dressing separate until everyone is nearly ready to eat.

A wide bowl also makes gentle tossing easier. You can lift everything together rather than compressing the fruit and greens into a smaller container.

Grilled Peach Variation

Peaches can be grilled for about 2 minutes per side. This gives them a smoky note while creating attractive grill marks.

Let them cool enough to handle before adding them to the salad. You still want the mixed greens to stay fresh rather than wilt from hot fruit.

The grilled version feels slightly deeper and less purely fresh than the standard salad. Feta and balsamic work especially well against that added smoky character.

Keep the blueberries raw. Their fresh sweetness provides contrast with the grilled peaches.

Fresh Mint or Basil

Fresh mint or basil can be torn over the top just before serving. Either herb gives the salad another layer of freshness.

Mint creates a particularly cooling impression. Basil brings a softer herbal note that also works naturally with peaches.

Use the herbs as a finishing touch rather than the main ingredient. The fruit and feta should remain at the center of the salad.

Add them after dressing. This keeps the leaves looking fresh and makes their aroma more noticeable.

Pecan Variation

Pecans can replace walnuts. Toast them first when you want stronger aroma and crunch.

Their character changes the salad slightly while keeping the same basic role. You still get a nutty contrast against juicy fruit and creamy feta.

Use them in the same general way as walnuts. Chop them so the pieces distribute through the greens.

Let toasted pecans cool before adding them. Warm nuts and delicate salad leaves are not the best combination.

Almond Variation

Almonds can also replace walnuts. Toasting them before adding brings out more flavor.

Chop the nuts so they are easy to eat with the fruit and greens. Large pieces can dominate a forkful.

The salad will feel slightly different but still maintain its important crunchy element. Blueberries, peaches, and feta remain the central trio.

Add the almonds before dressing. Toss gently so they spread through the bowl.

Goat Cheese Variation

Goat cheese crumbles can replace feta. The salad remains tangy and creamy, though the character changes.

Scatter the goat cheese over the top in the same way. Avoid overmixing so the crumbles stay relatively distinct.

The fruit still supplies the sweetness. Red onion and balsamic provide the sharper notes.

This substitution works when you want something close in spirit to feta but with a different cheese profile. Keep the remaining ingredients unchanged.

Fresh Mozzarella Variation

Fresh mozzarella pearls can replace feta for a milder salad. The cheese flavor becomes softer and less tangy.

Add the mozzarella after the greens and fruit have been combined. Toss gently so the pearls stay intact.

Because mozzarella is mild, the balsamic and fruit become more prominent. Red onion also stands out a little more.

This variation works well when strong feta is not your preference. The salad still keeps its fresh summer character.

Vegan Cheese Alternatives

Salted avocado chunks can stand in for feta when you want a plant-based option. Their creamy texture gives the salad richness without dairy.

Tofu feta is another alternative. It keeps more of the crumbly style associated with the original version.

Add either option near the end of assembly. Gentle tossing protects the shape and texture.

Keep blueberries, peaches, greens, onion, walnuts, and the dressing as the foundation. The substitution only changes the creamy component.

Using Canned Peaches

Fresh peaches give the best juicy texture, but canned peaches can work when fresh fruit is unavailable. Drain them extremely well before using.

Pat the pieces dry after draining. Extra syrup or liquid can quickly make the salad watery.

Expect a softer texture than fresh peaches. The flavor will also feel slightly different.

Add them gently so they do not break apart. Keep the rest of the ingredients unchanged.

Using Frozen Peaches

Thawed frozen peaches are another substitute. They are generally a better alternative than canned peaches when fresh fruit is unavailable.

Thaw completely and drain away any liquid. Pat the slices dry before adding them to the bowl.

The texture will be softer than freshly sliced peaches. Handle them gently during tossing.

Add the dressing gradually. Softer fruit can release additional moisture into the salad.

Adding Grilled Chicken

Grilled chicken can turn the salad into a heartier meal. Serve it over or alongside the fruit and greens.

The savory chicken gives the sweet peaches and blueberries another contrast. Feta and balsamic help connect the meat with the rest of the bowl.

Keep the chicken preparation separate from the salad until serving. This preserves the freshness of the greens.

A generous bowl with chicken can work as lunch or dinner. The original salad structure remains intact underneath.

Adding Shrimp

Shrimp is another protein option for turning the salad into a more substantial meal. Its mild flavor allows the fruit and feta to stay prominent.

Add the shrimp at serving time. Avoid tossing aggressively once it is in the bowl.

The balsamic dressing still works with the same ingredients. No new dressing is required.

Serve while the salad remains fresh. The fruit and greens are still the main attraction.

Chickpea Variation

Chickpeas can add more substance without using meat or seafood. They work well for a hearty lunch version.

Toss them with the greens, fruit, onion, and walnuts before adding feta. This distributes them evenly throughout the bowl.

Keep the dressing light. A heavy amount can make a fuller salad feel weighed down.

The combination remains sweet, salty, and fresh. Chickpeas simply make it more filling.

Serving With Seared Salmon

Seared salmon can be served with this salad for a richer meal. The fish pairs especially well with the sweet fruit and tangy feta.

Place the salmon alongside or over the finished salad. Keep the greens dressed lightly so they remain fresh beneath the richer protein.

The blueberries and peaches provide a bright contrast. Walnuts add crunch beside the tender fish.

This version works particularly well when the salad needs to become the centerpiece of a meal. The fruit-forward base still keeps the plate feeling summery.

Serving With Grilled Chicken

Grilled chicken and this salad make an easy warm-weather combination. The meat provides a savory contrast without competing with the fruit.

Serve the salad beside sliced chicken or place the chicken directly on top. Either approach turns a side dish into a fuller plate.

Keep the dressing balanced rather than heavy. The chicken should pick up a little balsamic flavor without soaking the greens.

This is one of the easiest ways to serve the salad for dinner. It still feels fresh while becoming much more substantial.

Serving With Crusty Bread

Warm crusty bread can turn a large bowl of the salad into a relaxed lunch. It adds another texture without requiring a complicated side.

Use the bread to catch any dressing left on the plate. The balsamic, fruit juices, and feta create plenty of flavor.

This pairing works especially well when the salad is served by itself. The bread makes the meal feel more complete.

Keep the presentation casual. A large salad bowl and warm bread are enough.

Serving at Picnics and Potlucks

This salad is naturally suited to summer gatherings because no cooking is required for the standard version. The bright fruit and feta also make it stand out among heavier picnic dishes.

Transport the dressing separately whenever possible. Tossing right before serving keeps the greens much fresher.

Keep the fruit and salad mixture chilled until mealtime. Add the feta and final toppings shortly before bringing the bowl to the table.

The salad is especially good when everyone can see the colors before it is tossed too heavily. A wide serving bowl lets the peaches, berries, and feta stay visible.

Preparing the Salad Ahead

The components can be prepared ahead as long as the dressing stays separate. This is the most important rule for maintaining texture.

Store undressed ingredients separately in airtight containers in the refrigerator for about 1–2 days. Keep the greens as dry as possible.

Cut fruit may soften as it sits, so fresher preparation gives the best presentation. Assemble close to serving when practical.

Add feta and dressing at the end. That keeps the cheese distinct and the greens from becoming limp.

Storing Leftovers

The salad is at its best on the day it is made. Dressed greens soften quickly, especially when sitting with juicy fruit.

Store leftovers airtight in the refrigerator for up to about 1 day. Expect the texture to become softer as it rests.

If liquid begins collecting heavily at the bottom, the salad has moved past its freshest stage. This is why keeping dressing separate is so useful when planning ahead.

There is no reheating needed. Blueberry Peach Feta Salad is meant to be served fresh and cool.

Frequently Asked Questions

Can I Use Canned Peaches?

Yes, although fresh peaches give you the best juicy texture. Drain canned peaches very thoroughly and pat them dry.

They will be softer than fresh fruit. Add them gently to avoid breaking the pieces apart.

Are Frozen Peaches Better Than Canned?

Thawed frozen peaches are a useful alternative. Drain them completely and pat away excess moisture before adding them.

Their texture will still be softer than fresh peaches. Handle them gently during assembly.

What Can I Use Instead of Feta?

Goat cheese crumbles provide a similar tangy character. Fresh mozzarella pearls create a milder version.

For a vegan option, salted avocado chunks or tofu feta can be used. Add any of these near the end so their texture stays distinct.

Can I Use Different Nuts?

Yes. Pecans or almonds work beautifully in place of walnuts.

Toast them first for extra flavor. Let the nuts cool before they go into the salad.

Can I Add Protein?

Yes. Grilled chicken, shrimp, or chickpeas can make the salad more substantial.

Seared salmon is another particularly good pairing. Add the protein at serving time so the greens stay fresh.

How Long Does the Salad Keep?

For maximum freshness, eat the salad the day it is made. Dressed leftovers can be refrigerated for up to about 1 day.

Undressed ingredients stored separately can last about 1–2 days. Keep the dressing apart until you are ready to serve.

Can I Make the Dressing Sweeter?

Yes. Add a little more honey when you want more sweetness.

Taste the peaches first because very sweet fruit may need less honey. The dressing should balance the fruit rather than overpower it.

Can I Make the Dressing More Tangy?

Yes. Add an extra splash of balsamic vinegar.

This works especially well when the peaches are very ripe and sweet. Taste as you adjust until the balance suits you.

Nutritional Information for Blueberry Peach Feta Salad

A generous serving contains approximately 220 calories. It also provides about 12g fat, 25g carbohydrates, and 6g protein.

Walnuts and olive oil contribute to the fat content, while the fruit contributes much of the carbohydrate component. Feta and walnuts help make the salad more satisfying.

The dish also contains blueberries and peaches as its major fruit ingredients. Different fruit sizes, feta choices, nut amounts, or dressing portions can change the final values.

Adding chicken, shrimp, chickpeas, salmon, extra cheese, or different nuts will change the nutritional profile. The standard salad remains a light but satisfying mixture of fruit, greens, feta, walnuts, onion, and balsamic dressing.

The Salad That Became My Summer Signature

I never planned for this salad to become something people expected me to bring. That first picnic bowl was simply an attempt to use ripe summer fruit in a way that felt refreshing but still worthy of sharing.

Then I watched people go back for another serving. Before long, the salad started appearing at backyard dinners, casual potlucks, and those afternoons when everyone gathers outside without much of a plan.

Part of its appeal is how cheerful it looks before anyone even tastes it. Blueberries and peaches scattered over green leaves with white feta crumbles make the bowl feel like summer has arranged itself for dinner.

But appearance only gets a salad so far. What keeps me making this one is that the flavors genuinely depend on one another.

A peach slice by itself is sweet and soft, but feta gives that sweetness something salty to push against. Blueberries add little bursts between bites, while onion keeps the whole bowl from drifting too far toward fruit salad.

Walnuts are the ingredient I notice whenever they are missing. Their crunch gives the softer ingredients a necessary interruption and makes each forkful more satisfying.

The balsamic dressing is quiet but essential too. It connects fruit and greens without hiding either one, especially when the honey is adjusted to match how sweet the peaches happen to be.

Some days I toast the walnuts or grill the peaches because I have a few extra minutes. Other days everything goes into the bowl fresh, exactly as it did the first time, and dinner is ready before I have had time to overthink it.

That ease is a big reason this recipe has survived so many summer gatherings. Fifteen minutes is a wonderfully small amount of work for a dish that people remember and ask about afterward.

Blueberry Peach Feta Salad still feels like that first lazy picnic to me—bright, relaxed, colorful, and completely uncomplicated. It is the kind of recipe that proves a handful of fresh ingredients can feel special when sweet, salty, tangy, creamy, and crunchy all find their place in the same bowl.

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Blueberry Peach Feta Salad in 15 Minutes

Fresh, colorful, and full of sweet-savory contrast, this Blueberry Peach Feta Salad combines juicy peaches, plump blueberries, creamy feta, crunchy walnuts, and crisp mixed greens. A simple honey-balsamic dressing ties everything together in just 15 minutes for an easy American-style salad.

Recipe Details

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Course: Salad
• Cuisine: American
• Servings: 4 servings
• Calories: 220 kcal

Ingredients

For the Salad

• 4 cups mixed greens
• 2 cups fresh blueberries
• 2 ripe peaches sliced
• ¼ cup chopped red onion
• ¼ cup chopped walnuts
• 1 cup crumbled feta cheese

For the Dressing

• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Instructions

Step 1: Prepare the Produce

Wash and prepare all the fruits and vegetables.

Slice the peaches and chop the red onion so everything is ready to assemble.

Step 2: Build the Salad Base

In a large bowl, combine the mixed greens, fresh blueberries, sliced peaches, chopped red onion, and chopped walnuts.

Toss lightly so the ingredients are evenly distributed.

Step 3: Add the Feta

Sprinkle the crumbled feta cheese over the salad.

Distribute it evenly across the greens and fruit.

Step 4: Make the Dressing

In a small bowl, whisk together the honey, balsamic vinegar, olive oil, black pepper, and salt.

Continue whisking until the dressing is smooth and combined.

Step 5: Dress the Salad

Drizzle the honey-balsamic dressing over the salad.

Use as much of the dressing mixture as needed to coat the ingredients evenly.

Step 6: Toss and Serve

Toss the salad gently so the fruit, greens, walnuts, feta, and dressing are combined without crushing the peaches or blueberries.

Serve immediately.

Notes

• Use fresh, ripe peaches for best flavor.
• Adjust honey and vinegar to taste.
• Add grilled chicken for extra protein.

Serving Suggestions

Serve Blueberry Peach Feta Salad immediately after tossing so the mixed greens stay fresh and the fruit keeps its texture. The sweet blueberries and peaches balance the salty feta and crunchy walnuts, while the honey-balsamic dressing adds a tangy finish.

This recipe makes 4 servings and works well as a fresh salad for lunch or alongside a larger meal. Grilled chicken can be added when you want extra protein.

Adjust the honey and balsamic vinegar to match your preferred balance of sweetness and acidity.

Storage

This salad is best assembled and served immediately for the freshest texture.

Keep the dressing separate from the greens until close to serving if preparing components ahead.

Peach Tip

Use 2 ripe peaches and slice them before adding to the salad.

Fresh, ripe peaches give the best flavor.

Blueberry Tip

Use 2 cups fresh blueberries.

Wash and dry them before combining with the greens.

Feta Tip

Use 1 cup crumbled feta cheese and sprinkle it evenly over the salad.

Walnut Tip

Add ¼ cup chopped walnuts for extra crunch.

Dressing Tip

Whisk together 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, ¼ teaspoon black pepper, and ¼ teaspoon salt.

Adjust the honey and vinegar to taste if desired.

Protein Tip

Add grilled chicken if you want extra protein.

Serving Tip

Toss gently and serve immediately.