Blueberry Peach Feta Salad
Looking for a fresh and flavorful way to use up juicy farm peaches while they’re in season? This Blueberry Peach Feta Salad is a vibrant, sweet-and-savory masterpiece that brings summer right to your plate. With ripe peaches, bursty blueberries, tender orzo pasta, crunchy cucumbers, baby spinach, creamy feta, and a sprinkle of candied walnuts and cranberries, this salad is anything but boring. Tossed in Panera’s Fuji Apple Vinaigrette and garnished with fresh basil, it’s refreshing, nourishing, and downright addictive. Whether you're feeding guests or just treating yourself, this is one summer salad you’ll want to make on repeat.
Equipment
- 1 Large salad bowl
- 1 Large Pot
- 1 Cutting knife
- cutting board
- Serving tongs
- Measuring cup alternatively, you can eyeball measurements to your liking
Ingredients
- 12 oz fresh blueberries
- 4 ripe peaches peeled and diced
- 1 small Armenian or English cucumber sliced 1/4" thick
- 1/2 cup crumbled feta cheese
- 1/2 pound of Orzo pasta
- Package of baby spinach
- Candied walnuts with cranberries
- Panera Fuji Apple vinaigrette salad dressing
- 1 tbsp chopped fresh basil
- Kosher salt and black pepper to taste
Instructions
- In a large salad bowl, combine the blueberries, diced peaches, cooked/cooled Orzo pasta, sliced cucumbers, baby spinach, and crumbled feta. Garnish with basil leaves and walnut /cranberries
- Add a pinch of kosher salt and a few turns of black pepper.
- Pour the dressing over the salad and gently mix to coat. Taste and adjust the seasoning if needed.
- Serve the salad immediately, garnished with extra basil leaves if desired.
- Alternatively, cover and refrigerate until you are ready to serve it.