Description

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.

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.