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Peach Arugula Salad

Peach arugula salad is an easy summer salad made with a handful of simple ingredients that pack lots of flavor. Loaded with peppery arugula, fresh ripe peaches, tang and buttery feta cheese, and crunchy pecans, all tossed in a delicious homemade balsamic vinaigrette, this peach salad takes only five minutes to put together.
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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

Should you favor peeled peaches — Here's a tip for peeling peaches and not wasting any of the precious fruit: 
  1. Cut a shallow ‘X’ at the bottom of each peach.  
  2.  Immerse the peaches in boiling water for 30 seconds. 
  3. 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. 
  4. Peel the peach where the ‘X’ is marked. The peel comes right off.
 
Keyword American Salads., Appetizers, Arugula, Balsamic Dressing, Basil, Brunch, Dinner, Dressings, Easy Lunch, Feta Cheese, Fourth of July, Labor Day, Main course, Memorial Day, Mothers Day, Peaches, Pine nuts., Side salad, Stone Fruit, Summer, Weekday, Weekend meals