There’s something magical about a summer peach: juicy, vibrant, and just the right amount of sweetness. This Peach Arugula Salad is a delightful celebration of that peak-season flavor. It combines the lush juiciness of ripe peaches with the peppery bite of arugula, creating a refreshing dish that’s both simple and sophisticated. Paired with creamy goat cheese, crunchy toasted almonds or pecans, and a drizzle of tangy balsamic vinaigrette, each bite is a perfect balance of sweet, savory, and slightly nutty.

This salad is perfect for those warm days when you want something light and refreshing but still satisfying. Serve it as a stunning starter for a summer dinner party, a refreshing side for barbecues, or even as a quick lunch to savor on your own. With just a few ingredients, it captures the essence of summer and brings a pop of color and flavor to the table.

Why You’ll Love This Recipe:

Seasonal Star: Perfect for using up ripe peaches in summer, with their natural sweetness shining through.
Balanced & Flavorful: Peppery arugula and tangy goat cheese create a perfect contrast to the sweet peaches.
Effortless Elegance: Minimal ingredients make this salad quick and easy, but it’s fancy enough for entertaining.
Nutritious: Filled with vitamins, antioxidants, and healthy fats, it’s as good for you as it is delicious!

Ingredients You’ll Need:

Salad Ingredients

Fresh Peaches: 3-4 medium-sized, ripe but firm peaches, sliced (you can peel them if you prefer, but leaving the skins on adds color and texture)
Arugula: 4 cups, fresh and washed (baby arugula is ideal for its tender leaves and mild peppery taste)
Goat Cheese: 1/3 cup, crumbled (its creamy, tangy flavor pairs perfectly with the peaches)
Toasted Almonds or Pecans: 1/4 cup, roughly chopped (toasting enhances the nuts’ flavor and adds a crunchy contrast)

Balsamic Vinaigrette Ingredients

Extra Virgin Olive Oil: 3 tablespoons
Balsamic Vinegar: 1 tablespoon (adds a sweet, slightly tangy flavor that complements the peaches)
Honey or Maple Syrup: 1 teaspoon (optional, but adds a hint of sweetness that balances the dressing)
Dijon Mustard: 1/2 teaspoon (for a bit of depth and emulsification)
Salt and Freshly Ground Pepper: To taste

How to Make Peach Arugula Salad:

Step-by-Step Instructions:

Prep the Peaches
Start by washing the peaches thoroughly. Slice them in half, remove the pits, and then slice each half into thin wedges. If you like, you can peel the peaches for a softer texture, but the skin adds a lovely color contrast against the greens.
Make the Balsamic Vinaigrette
In a small mixing bowl or a mason jar, combine the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk or shake the jar until the dressing is well emulsified. Taste and adjust seasoning if needed. The dressing should have a slightly sweet, tangy flavor that complements the peaches and balances the peppery arugula.
Toast the Nuts
Place the almonds or pecans in a small skillet over medium heat. Toast them for 3-5 minutes, stirring occasionally, until they’re golden brown and fragrant. Be careful not to let them burn. Once toasted, transfer them to a plate to cool slightly.
Assemble the Salad
In a large salad bowl or serving platter, spread the arugula as the base. Arrange the peach slices over the greens, creating a colorful display. Sprinkle the crumbled goat cheese evenly across the salad. Finally, add the toasted nuts, scattering them over the top for a nice crunch.
Dress and Serve
Just before serving, drizzle the balsamic vinaigrette over the salad, or serve it on the side if you prefer. Toss the salad gently to coat all the ingredients in the dressing. Enjoy this salad on its own or paired with grilled chicken, shrimp, or a side of crusty bread.

Helpful Tips:

Choose Ripe but Firm Peaches: Soft, overly ripe peaches can become mushy in the salad. Look for peaches that give slightly when pressed but still hold their shape.
Try Other Greens: While arugula adds a peppery bite, you can also use a mix of baby greens or spinach for a milder base.
Add Fresh Herbs: Fresh basil or mint leaves pair wonderfully with peaches and add a burst of summery flavor.
Swap the Cheese: If goat cheese isn’t your favorite, try crumbled feta or fresh mozzarella balls for a different twist.

Recipe Details

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Side Dish
Method: Assembly
Cuisine: American, Summer
Diet: Vegetarian, Gluten-Free

Nutritional Information (Approximation per Serving):

Calories: 210 kcal
Fat: 16g
Carbohydrates: 12g
Protein: 4g Note: Nutrition may vary based on specific ingredients used.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can prep most components ahead of time! Slice the peaches, crumble the goat cheese, and toast the nuts. Store the ingredients separately in the fridge, and combine just before serving. Add the dressing right before eating to keep the arugula crisp.

What other fruits can I use?
Nectarines, plums, or even fresh berries like blackberries and raspberries would be delicious substitutes or additions to the peaches.

How do I store leftovers?
While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to a day. Keep in mind that the arugula may wilt slightly once dressed, so if you plan to save leftovers, keep the dressing separate.

Can I make it vegan?
Absolutely! Simply omit the goat cheese or replace it with a vegan cheese alternative, and use maple syrup instead of honey in the dressing.

Related Recipes

If you enjoyed this Peach Arugula Salad, here are a few other fresh, summery salads you might love:

Conclusion

This Peach Arugula Salad is a beautiful, fresh dish that brings the flavors of summer straight to your plate. The combination of sweet peaches, peppery arugula, creamy goat cheese, and crunchy nuts makes for a perfectly balanced salad that’s sure to impress. Easy enough for a quick lunch but elegant enough for entertaining, this salad lets the natural flavors shine with a simple balsamic vinaigrette that ties it all together. Enjoy this taste of summer while peaches are in season, and feel free to make it your own with your favorite additions.

Peach Arugula Salad Recipe

Author: Martha

Print Recipe

Description

Ingredients

Instructions

Prep the Peaches
Start by washing the peaches thoroughly. Slice them in half, remove the pits, and then slice each half into thin wedges. If you like, you can peel the peaches for a softer texture, but the skin adds a lovely color contrast against the greens.
Make the Balsamic Vinaigrette
In a small mixing bowl or a mason jar, combine the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk or shake the jar until the dressing is well emulsified. Taste and adjust seasoning if needed. The dressing should have a slightly sweet, tangy flavor that complements the peaches and balances the peppery arugula.
Toast the Nuts
Place the almonds or pecans in a small skillet over medium heat. Toast them for 3-5 minutes, stirring occasionally, until they’re golden brown and fragrant. Be careful not to let them burn. Once toasted, transfer them to a plate to cool slightly.
Assemble the Salad
In a large salad bowl or serving platter, spread the arugula as the base. Arrange the peach slices over the greens, creating a colorful display. Sprinkle the crumbled goat cheese evenly across the salad. Finally, add the toasted nuts, scattering them over the top for a nice crunch.
Dress and Serve
Just before serving, drizzle the balsamic vinaigrette over the salad, or serve it on the side if you prefer. Toss the salad gently to coat all the ingredients in the dressing. Enjoy this salad on its own or paired with grilled chicken, shrimp, or a side of crusty bread.