This peach arugula salad is topped with a honey vinaigrette and tastes just like summer in a bowl!
Peppery arugula, sweet juicy peaches, soft mozzarella, and crunchy toasted pecans come together for the perfect bite of salad.
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A Fresh Summer Salad
Over time peaches have become my absolute favorite summer fruit and now when we get our first day of summer sun I start counting down the days until peach season. Most years we try and go to the Okanagan which is a region in British Columbia known for its vineyards and orchards. Sounds perfect right?! Well it is!
We head down to Kelowna or Penticton, spend a week touring vineyards, eating all the fruit, and then on the way home we grab a case of peaches to go.
When I come home I look for all the peach recipes I can from peach muffins to cookies to more savory dishes like this arugula peach salad! I can’t get enough of them and after trying this peach and arugula salad you won’t be able to either!
- A quick and easy summertime meal.
- Full of flavor in every bite.
- An effortless dinner made with real ingredients, including a homemade dressing!
Ingredients & Variations
- arugula: baby arugula has a little peppery bite that balances the sweetness of the peach perfectly. Mix in your favorite greens like romaine, spring mix, or green leaf lettuce or swap for baby spinach.
- peach: grill the peach for additional flavor. If peaches are not in season, use drained canned peaches.
- bocconcini: this is a wonderful soft mozzarella that pairs so nicely with this salad. It can be swapped out for your favorite cheese. Feta, goat cheese, or burrata are delicious!
- pecans: adds a nice crunch to the salad. Can be swapped out for the nut of your choice!
- dressing: the sweetness from the honey vinaigrette balances out the bitterness and spicy notes to the arugula. In a pinch, swap in a balsamic vinaigrette.
Variations: add blueberries or blackberries for an extra fruity flavor. Add some fresh herbs like basil or mint. To add more healthy variety you can add some veggies like tomato or avocado.
You will also need a frying pan to toast the pecans and a salad bowl for serving!
How to Cut Peaches
Clingstone Peaches – these peaches tend to be a bit smaller and can be sweeter than freestone peaches. They can typically be found earlier in the summer. The pit “clings” more to the peach and can be harder to get out. To remove the pit, cut the peach across the middle, opposite from the seam then twist the peach. Use a spoon to get the pit outl
Freestone Peaches – these peaches are larger and found later in the summer. With freestone peaches, the pit comes out quite easily and it is easier to “free” the stone and are often more desireable for this reason. To cut a freestone peach, follow along the seam of the peach with a knife and cut in half. The pit should then just pop right out.
How to Make Honey Vinaigrette
Honey vinaigrette is the perfect dressing for this peach and arugula salad.
- Add the olive oil, honey, balsamic vinegar, and dijon mustard to a small bowl.
- Whisk until emulsified (the oil and vinegar are no longer separating).
- Add salt and pepper to taste.
If you’re looking for a little bit of heat (we always like to spice things up in our kitchen!) add chili flakes to the salad dressing.
More Peach Recipes
Peach Arugula Salad
Equipment
- Frying Pan
Ingredients
Salad Ingredients
- 3 cups arugula
- 1 peach sliced
- ½ cup bocconcini
- ¼ cup pecans
Dressing Ingredients
- ¼ cup olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon chili flakes optional
- salt and pepper to taste
Instructions
- Toast pecans in dry frying pan until fragrant, 2-3 minutes.
- Whisk together salad dressing ingredients until fully combined.
- Plate arugula. Sprinkle on toasted pecans. Layer on the bocconcini and peaches. Drizzle dressing over salad.
Notes
- Grill the peaches for added flavor.
- Calories does not include dressing.
Nutrition
