Peach, Blueberry and Feta Salad

Peach Blueberry and Feta Salad

2 peaches or nectarines, sliced thin

2 cups (1 pint) blueberries

1 ½ cups cucumbers, sliced thin (I like English cucumbers, baby English cukes if you’ve got ‘em)

6-8 basil leaves, torn (to prevent the bruising and darkening that would happen if you chopped them with a knife)

½ cup feta cheese, crumbled

Vinaigrette (adapted from the incredible Ina Garten)

Zest and juice of 1 lemon (¼ cup lemon juice)

1 medium shallot, finely diced, about 2 TBLSP (you can sub red onion if desired)

½ cup good olive oil

½  tsp salt

1 tsp Dijon mustard

¼ tsp cayenne pepper (optional, but it takes it next level)

Make the Vinaigrette:

Dice the shallot and add it to a bowl with the lemon juice. Let it sit and mellow for 10  minutes while you combine the fruit and cukes, then add the olive oil, salt, mustard and optional cayenne pepper and whisk to combine.

In a large bowl, combine the peaches, blueberries, cucumbers and basil. Pour the vinaigrette over and top with the feta, tossing to coat.