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Peach Arugula Salad for Easy Summer Dinners
Jessica

Peach Arugula Salad

This fresh Peach Arugula Salad combines juicy peaches, peppery arugula, creamy feta, toasted pecans, basil, and a sweet balsamic dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups baby arugula washed and thoroughly dried
  • 3 ripe peaches pitted and cut into thin wedges
  • 1/2 cup feta cheese crumbled
  • 1/4 cup pecans toasted and roughly chopped
  • 1/4 small red onion thinly sliced
  • 1/4 cup fresh basil leaves torn
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Small skillet
  • Salad servers

Method
 

  1. Toast the pecans: Place the pecans in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring often, until fragrant. Set aside to cool.
  2. Make the dressing: Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl.
  3. Assemble the salad: Add the arugula, peach wedges, red onion, and basil to a large bowl.
  4. Toss gently: Pour over half of the dressing and toss carefully until the leaves are lightly coated.
  5. Finish and serve: Add the feta and toasted pecans, drizzle with more dressing if needed, and serve immediately.

Notes

  • Dry the arugula thoroughly so the dressing clings to the leaves.
  • Dress the salad immediately before serving.
  • Use nectarines, goat cheese, walnuts, or sunflower seeds as substitutions.