Fresh Summer Fruit & Cucumber Salad with Feta Cheese

Overview

• Dish type: Fresh no-cook salad

• Flavor profile: Sweet, savory, lightly tangy, refreshing

• Difficulty: Easy

• Best for: Light meals, brunch, side dish, healthy eating

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Yield

2 servings

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Ingredients (Exact Measurements)

Salad

• 1 medium cucumber (about 200 g), thinly sliced

• 1 large ripe peach or nectarine (about 180–200 g), cut into wedges

• 1 cup fresh blueberries (120 g)

• ½ cup seedless red or black grapes (60 g), halved

• 90 g feta cheese, cut into small cubes

• 8–10 fresh basil leaves

Dressing

• 2 tablespoons extra virgin olive oil (30 ml)

• 1 tablespoon fresh lemon juice (15 ml)

• 1 teaspoon honey or maple syrup (5 ml)

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

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Preparation

Step 1: Prepare the Produce

• Wash all fruits thoroughly and pat dry.

• Slice the cucumber into thin rounds (3–4 mm thick).

• Cut the peach into bite-sized wedges, leaving the skin on.

• Rinse the blueberries and allow them to dry completely.

• Halve the grapes if large.

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Step 2: Prepare the Feta

• Cut the feta cheese into 1.5–2 cm cubes.

• Do not crumble too finely to maintain texture in the salad.

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Step 3: Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, and honey until emulsified.

• Season with salt and black pepper.

• Taste and adjust sweetness or acidity if necessary.

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Step 4: Assemble the Salad

• In a large bowl, combine cucumber, peach, blueberries, and grapes.

• Toss gently to distribute evenly.

• Drizzle about 80% of the dressing over the salad and mix lightly.

• Add the feta cheese on top.

• Pour the remaining dressing evenly over the salad.

• Tear the basil leaves by hand and scatter over the top.

• Finish with an extra pinch of freshly ground black pepper.

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Serving Suggestions

• Serve immediately for best texture and freshness.

• Pairs well with grilled salmon, roasted chicken, or crusty bread.

• Ideal as a summer lunch or a refreshing side dish.

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Important Tips

• Use chilled ingredients, but do not serve ice-cold.

• Add dressing just before serving to prevent excess moisture.

• Avoid over-mixing to keep the fruit intact.

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Variations

• Low-calorie option: Reduce feta to 50 g and omit honey.

• Mediterranean style: Add sliced olives and dried oregano.

• Premium version: Replace feta with burrata or goat cheese.

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Storage

• Best consumed immediately.

• If preparing ahead, store salad components and dressing separately.

• Consume within 12 hours for optimal quality.