July 12, 2023
Peach Arugula Salad
This is a delicious light meal that is perfect for last-minute lunches at home, a summer picnic, or a work potluck. These quintessential summer ingredients don’t need much fussing about new cooking. You may want to make extra because this will go fast.
Peach Arugula Salad
Ingredients
- 6 cups baby arugula you can purchase the large clam shell container in produce section
- 2 ripe peaches pitted and cut into ¼-inch slices (about 10 ounces)
- 1/2 cup feta cheese crumbled
- 1/4 cup pecans whole or chopped
- 10 basil leaves chopped or thinly cut (julienned)(whole)
Balsamic Vinaigrette
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tsp honey
- 1/4 tsp salt to taste
- 1/4 tsp ground black pepper
Instructions
- Toasting the Pecans-Optional In a small sauté pan, toast the pecans over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
Make the Balsamic Vinaigrette
- In a small bowl add olive oil, balsamic vinegar, honey, sald, and pepper. Whisk ingredients tigether to combine. Taste and adjust seasonings. Should be a bit sweet and tangy yet mellow.
To serve
- Place the arugula ina large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, feta cheese, toasted pecans and toss to coat. Add more feta cheese and dressing if desired.Toss gently and serve immediately.
Alternatively
- In a small dish place peach slices and a few tablespoons of balsamic dressing and gently toss. Set aside. In a large serving bowl, toss greens lightly in a small amount of balsamic dressing just to coat the leaves. Sprinkle the feta, basil, toasted pecan on top of the arugula. Lay peaches on top. Pour remaining balsamic dressing in a serving dish with pour spout for extra dressing.
Notes
- Cut a shallow ‘X’ at the bottom of each peach.
- Immerse the peaches in boiling water for 30 seconds.
- With a slotted spoon, remove the peach from the boiling water and place it in a bowl of icy water. This stops the peach from cooking – We don’t want to ‘cook’ the peaches.
- Peel the peach where the ‘X’ is marked. The peel comes right off.
Chef’s Notes: Make ahead instructions- To make this salad in advance, I would suggest prepping the ingredients, making the balsamic dressing, and storing it in separate airtight containers. When ready to serve, assemble the salad and pour it on the dressing.
Recipe Corner
What is Arugula?
Arugula is a leafy green vegetable known for its fresh, peppery, and slightly bitter flavor notes. It has a high nutrient density* similar to broccoli, kale, and Brussels sprouts. It’s also an immune-boosting food, rich in antioxidants. 1 cup of arugula contains:
10% Vitamin A
28% Vitamin K
4% of your daily Vitamin C, Folate and Calcium
Baby arugula is harvested young and has a more delicate flavor (less bitter). Arugula should be stored in the refrigerator and used within a few days of purchasing. I have found the longer it sits in the refrigerator, the more bitter it becomes.
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