Blueberry Peach Salad

This salad is all about amazing ingredients and the dressing is full of flavourful goodness.

Serves 4-6


1 red onion, quartered finely sliced

2 Tbsp apple cider vinegar

1 pint fresh blueberries

10 peaches, sliced into eigths

1 ½  cups pecans, coarsely chopped

1 ½ cups  feta,  cubed



½ cup extra virgin olive oil

1/3 cup apple cider vinegar

1 ½ Tbsp honey

2 tsps Dijon mustard

2 garlic cloves, minced

small handful EACH freshly chopped basil and mint

1 Tbsp freshly  chopped thyme

1 tsp Salt

1 tsp freshly ground black pepper

In a small bowl, combine the red onion and apple cider vinegar. Let them sit for about five minutes to remove the bite of the red onion, then discard vinegar.

In a blender, whisk together dressing ingredients for a few minutes, until smooth.

Toss dressing gently through the assembled salad, garnish with pecans.

Adapted from Jacinda Oldale’s Blueberry Peach Salad published in Edible Magazine | High Summer 2015

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