Peach arugula salad

Why You’ll Love This Recipe

I love how quick and effortless this salad is to prepare, yet it feels elegant enough for any occasion. The combination of sweet, tangy, and savory flavors keeps every bite interesting. I also appreciate how versatile it is, whether I serve it as a light meal or a side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ripe peaches (pitted and sliced)
6 cups fresh arugula
1/2 cup crumbled goat cheese or feta cheese
1/4 cup toasted pecans or walnuts
1/4 red onion (thinly sliced)
1/4 cup fresh basil leaves (torn, optional)
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
salt and pepper to taste

Directions

I start by preparing the dressing. In a small bowl, I whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until everything is well combined. I taste it and adjust the seasoning if needed.

Next, I prepare the salad by combining the arugula, sliced peaches, crumbled cheese, toasted nuts, and thinly sliced red onion in a large bowl. If I decide to use basil, I add it at this stage.

Then, I drizzle the dressing over the salad and gently toss everything to make sure all the ingredients are evenly coated.

Finally, I transfer the salad to a serving dish or individual plates and serve it immediately.

Servings and Timing

This recipe serves 4 people.
Prep time: 20 minutes
Total time: 20 minutes

Variations

I sometimes switch the peaches for nectarines or even strawberries when they’re in season. When I want a different flavor profile, I use blue cheese instead of goat cheese. I also like adding grilled chicken or prosciutto to make it more filling. For extra crunch, I occasionally include sunflower seeds or almonds.

Storage/Reheating

I prefer to enjoy this salad fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. I usually keep the dressing separate to prevent the greens from wilting. I don’t reheat this salad since it’s best served cold.

FAQs

Can I make this salad ahead of time?

I can prepare all the ingredients ahead of time, but I like to assemble and dress the salad just before serving to keep it fresh.

What type of peaches work best?

I find that ripe but firm peaches work best because they hold their shape and provide the perfect sweetness.

Can I use a different type of green?

I sometimes replace arugula with spinach or mixed greens if I prefer a milder taste.

Is there a vegan option?

I can skip the cheese or use a plant-based alternative, and swap honey for maple syrup to make it vegan.

How do I toast the nuts?

I usually toast them in a dry skillet over medium heat for a few minutes until fragrant, stirring frequently to avoid burning.

Conclusion

I keep coming back to this peach arugula salad because it’s simple, refreshing, and full of contrasting flavors and textures. It’s a dish I enjoy making whenever I want something light yet satisfying, especially during peach season.

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