1-First step: Make the basil lemon vinaigrette In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 1/2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 2 tablespoons finely chopped fresh basil. Season with salt and pepper to taste. Let the dressing sit while you prep the fruit so the basil flavor has time to spread through the vinaigrette.

2-Second step: Prep the fruit and cucumber Wash the blueberries and dry them gently with a clean towel. Dice the peaches into bite-size pieces, keeping the skin on if it is thin and smooth. Slice the 1/2 English cucumber into half-moons. If you are using frozen blueberries, let them thaw first and drain away any extra liquid so the salad does not get watery.

3-Third step: Combine the salad base Place the 1 pint fresh blueberries, 2 diced ripe peaches, and 1/2 English cucumber in a large bowl. Toss very gently with clean hands or a soft spoon. This part matters because rough mixing can break down the fruit and make the salad look mushy.

4-Fourth step: Add the vinaigrette Drizzle the basil lemon vinaigrette over the fruit mixture a little at a time. Toss gently after each drizzle so the dressing coats the fruit without weighing it down. You want every bite to taste lightly dressed, not soaked.

5-Fifth step: Finish with feta and basil Top the salad with 1/2 cup crumbled feta cheese and extra fresh basil leaves. If you like a stronger salty bite, add a little more feta just before serving. If you want a softer flavor, keep the topping light and let the fruit shine.

6-Final step: Serve right away or chill briefly Serve the salad immediately for the freshest texture, or chill it briefly before serving if you want it extra cool. This blueberry peach feta salad recipe tastes especially nice on warm days, at brunch tables, and beside grilled main dishes. The whole process takes about 20 minutes total time, with 20 minutes prep time and no cooking required.