🍑 Summer Peach Berry Salad
This Summer Peach Berry Salad is fresh in 10 minutes. Ripe peaches, blueberries, dark cherries, basil, and a little crumbled feta get tossed in extra-virgin olive oil and lemon. It is sweet, salty, and cold — the kind of bowl you put on the table and watch disappear.
I love how little there is to chop. The olive oil makes the fruit glossy, the feta keeps it from tasting like dessert, and the basil is not optional. 🌿
Jump to Recipe ↓ 🍑
Why You’ll Love This Salad 🌿
- 🍑 Ready in 10 minutes
- 🫐 Peaches, blueberries, and cherries
- 🧀 A salty crumble of feta
- 🌿 Fresh basil on top
- 🍋 Olive oil and lemon dressing
- 🍽️ No cooking, no wilted greens
- ☀️ Easy summer lunch or side
Why This Bowl Fits an Anti-Inflammatory Mediterranean Plate
Fruit belongs on a Mediterranean table, especially when it is dressed like a salad instead of a syrup. Extra-virgin olive oil, lemon, basil, and a modest amount of feta keep this in savory territory. Blueberries and cherries bring deep color. Peaches add juice without a processed dressing.
Toss gently. The peaches should stay in wedges, the berries whole, and the feta in small crumbles so you get a salty bite against the fruit.
Frequently Asked Questions ❓
What if my peaches are firm? 🍑
Use the ripest ones you can find. If they are still a little firm, slice them thinner so they take on the dressing.
Can I swap the cherries? 🍒
Yes. Extra blueberries, raspberries, or halved grapes all work. Dark cherries match the photo best.
Is this a side or a lunch? 🍽️
Both. Serve it next to grilled chicken or salmon, or eat the bowl as a light lunch with extra feta.
Can I make it ahead? 🥡
Slice the peaches and pit the cherries a few hours ahead. Add berries, feta, basil, and dressing just before serving so nothing goes watery.
🍑 Summer Peach Berry Salad
Ingredients 🛒
For the Salad
- 3 ripe peaches, sliced into wedges
- 1 cup blueberries
- 1 cup dark cherries, pitted
- ⅓ cup crumbled feta
- ¼ cup fresh basil leaves, torn, plus extra to finish
- 2 tablespoons chopped fresh mint or parsley
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Pinch of sea salt
- Pinch of black pepper
Instructions 👩🍳
- Add the peaches, blueberries, cherries, basil, and mint or parsley to a wide bowl.
- Whisk the olive oil, lemon juice, honey, salt, and black pepper until the dressing looks glossy.
- Pour the dressing over the fruit and toss gently so the peach wedges stay intact.
- Scatter the feta on top and finish with more basil.
- Taste and add another squeeze of lemon if you want it brighter. Serve right away.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 170 |
| Protein | 4g |
| Net carbohydrates | 20g |
| Total carbohydrates | 23g |
| Fiber | 3g |
| Total fat | 9g |
| Sodium | 140mg |
Estimates based on peaches, berries, cherries, feta, and extra-virgin olive oil. Exact numbers vary with fruit size and how much feta you add.
Notes & Tips 💡
- Extra-virgin olive oil is what makes this a salad instead of a fruit cup.
- Use block feta and crumble it yourself so the pieces stay distinct.
- Basil bruises if you chop it too hard — tear the leaves.
- A tiny bit of honey rounds the lemon without making the bowl sugary.
- This is best the hour it is dressed. Leftover fruit will release juice in the fridge.
This Summer Peach Berry Salad is juicy, herby, and done in 10 minutes. A simple bowl built on peaches, berries, olive oil, and feta. 🍑🫐
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
