Fresh Summer Salad: Nectarines, Berries, and Feta

As the long days of summer start to fade, there’s something bittersweet about saying goodbye to the season of ripe stone fruits, berries, and refreshing garden vegetables. Before autumn fully sets in, this vibrant salad brings together the very best of summer’s bounty—juicy nectarines, plump blackberries, sweet blueberries, crisp cucumber ribbons, and a scattering of cherry tomatoes. Creamy feta ties it all together, while a simple vinaigrette keeps the flavors light and fresh.

It’s the kind of salad that looks like sunshine on a plate—bright, colorful, and brimming with flavor. Perfect for lunch al fresco, a side for grilled meats, or even as the star of a light dinner, this dish is my way of giving summer a graceful, delicious farewell.

Styling Notes for the Shot

• Use a wide, shallow white ceramic bowl or platter so the colors pop.
  
• Arrange nectarines and cucumber ribbons in flowing curves, letting the berries and tomatoes nestle naturally.
  
• Scatter feta crumbles last so they look effortless, not clumped.
  
• Place a few mint, basil, or parsley leaves for freshness and a pop of green.
  
• For a lifestyle feel, add a linen napkin in soft beige or muted grey and a serving spoon at the edge.
  

Preparation time: 10-15 minutes
Cooking time: NA
Serves:1-2

Ingredients

• Ripe nectarines, thinly sliced 2
• Blackberries 1 cup
• Blueberries ½ cup
• Cherry tomatoes, halved 1 cup
• Cucumber, shaved into ribbons with a vegetable peeler 1
• Feta cheese, crumbled ½ cup
• Fresh mint/Basil leaves for garnish (optional)

For the Vinaigrette

• Extra virgin olive oil 3 tbsp
• Fresh thyme leaves (or ¼ tsp dried thyme) ½ tsp
• Balsamic vinegar (or red wine vinegar for a lighter note) 1 tbsp
• Honey or maple syrup 1 tsp
• Dijon mustard ½ tsp
• Salt and black pepper, to taste

Method

1. On a large platter or shallow bowl, arrange the nectarine slices, cucumber ribbons, cherry tomatoes, blackberries, and blueberries.
2. Sprinkle crumbled feta cheese generously over the salad. In a small bowl or jar, whisk together olive oil, fresh thyme leaves, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
3. Drizzle the vinaigrette over the salad just before serving.
4. Toss gently to coat, ensuring the delicate fruits are not crushed. Garnish with a few fresh mint leaves for an extra layer of brightness.