Description
This Peach Arugula Salad is the perfect summer salad made with simple and healthy ingredients. It’s loaded with peppery arugula, fresh ripe peaches, red onion, toasted almonds, mini mozzarella balls, fresh basil, and tossed in a light white balsamic vinaigrette dressing.
Ingredients
Units
Scale
- 5oz baby arugula
- 1/4 cup chopped fresh basil leaves
- 2 large ripe peaches, pitted and sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted sliced almonds
- 8oz fresh mini mozzarella balls, halved
- White balsamic vinaigrette (recipe below)
White balsamic vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey (or maple syrup)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the sliced almonds. Set a dry medium skillet over medium heat. When the pan is hot, add the almonds in a single layer. Stir the almonds for 4 to 6 minutes until they’re golden brown. Keep a close eye on them since they can burn quickly if left unattended. Set aside to cool.
- Make the white balsamic vinaigrette. In a jar with a fitted lid, add the extra virgin olive oil, white balsamic vinegar, honey (or maple syrup if using), Dijon mustard, garlic powder, and salt and freshly ground black pepper to taste. Close the lid and give it a good shake until the dressing is well combined. Don’t have a lid? Whisk everything together in a small bowl.
- Assemble the salad. In a large bowl, add the arugula and fresh basil. Then arrange the peach slices, red onion, toasted sliced almonds, and mini mozzarella balls on top.
- Drizzle the prepared dressing over everything and gently toss until combined. Or if you anticipate that you’ll have leftovers, add the dressing to each serving individually. Serve immediately and enjoy!
Notes
- I usually leave the peach skins on, but you can remove them if desired.
- Make ahead instructions: You can assemble the salad and salad dressing up to 1 day in advance. Keep the salad and dressing stored separately in the fridge in airtight containers. Wait until just before serving to toss the salad with the prepared dressing.
- Storage instructions: This salad is best when fresh, but if you have leftovers, you can keep it in the fridge for up to 24 hours in an airtight container. The arugula and basil will wilt slightly, but it’ll still taste amazing.
- Make it vegan by using crumbled extra-firm tofu or sliced avocado instead of the cheese.
- White balsamic vinegar substitute: Use regular balsamic vinegar instead.
- Peach substitute: Use ripe nectarines, apriocts, or plums instead.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 13.8g
- Sodium: 440mg
- Fat: 19.7g
- Saturated Fat: 2.3g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 19.1g
- Fiber: 4.5g
- Protein: 22.2g
- Cholesterol: 10mg