There’s nothing better during peach season than this delicious Arugula Peach Salad. It’s easy to make with fresh peaches, mild baby arugula, feta cheese, pecans and a fresh honey basil vinaigrette dressing. It’s a perfect summertime salad as a side salad or main dish for a light lunch.
Farmer’s Markets are brimming with fresh produce perfect for a simple summer salad. And the great thing is it only takes a couple of minutes to make. This peach arugula salad proves healthy eating never had to be boring.
This fresh peach salad recipe is a favorite of the summer salad recipes. Only 5 simple ingredients are used in the summer peach salad and they create layers of flavor in this delicious salad. Juicy summer peaches add sweetness to complement the peppery arugula which replaces regular salad greens. Salty feta cheese, red onion and pecans round out the mix.
The honey vinaigrette is light and adds just a touch of honey for sweetness, along with fresh basil for an amazing salad. This will be a new favorite salad!
Recipe Ingredients Notes
Full ingredient list in the printable recipe card.
Baby arugula. This is typically sold pre-washed in containers at the grocery store. The difference between baby arugula and regular arugula is the leaves are harvested when they are younger so they are smaller and more tender. The flavors is more mild as well. Unlike the peppery punch from regular arugula these add the perfect flavor note to the peach salad. You’ll need 4 (moderately packed) cups.
Peaches. Choose full ripe peaches that are not overly soft. Having some firmness helps with cutting. Yellow or white peaches can be used.
Feta cheese. You’ll use crumbled cheese. You can purchase it already crumbled or crumble it yourself from a block of feta cheese.
Red onions. Slice them super thin so they’ll distribute throughout the salad well and add the perfect touch of onion flavor.
Pecans. Raw pecans, roasted pecans or candied pecans can be used. I typically toast raw pecans to give them a warmer flavor (instructions in the recipe card notes).
Olive oil. We recommend extra-virgin olive oil for the dressing.
How to make this Peach Salad
STEP 1. Make the dressing
In a large bowl, whisk together olive oil, red wine vinegar, honey, freshly chopped basil, kosher salt and black pepper. Or shake all of the ingredients in a mason jar or dressing vase and set aside.
STEP 2. Assemble the salad
In a large bowl add the baby arugula, then layer on the thinly sliced peaches, crumbled feta, thinly sliced red onion, and chopped pecans.
Toss the salad ingredients with dressing just before serving or serve it on the side. NOTE: if expecting to have leftovers add dressing just to salad being served.
Want a peppery flavor? Use regular arugula. The texture isn’t as tender but it has a distinct peppery flavor that works well with the sweet peaches and dressing.
Not a fan of arugula? Swap in baby spinach instead.
Grill the peaches. If you are grilling, grill the peaches before adding to the salad for a grilled peach salad.
- Halve the peaches and remove the pit.
- Brush the cut side of each half with some olive oil.
- Grill, flesh side facing the grill, on a medium-hot grill for a few minutes to caramelize the sugars and get grill marks.
- Let them cool for a minute before slicing.
How to Store
Leftover salad without dressing can be stored in an airtight container in the refrigerator for up to 3 days. Store the dressing in a jar in the refrigerator too and allow it to warm up before adding to the leftover salad.
If the salad has dressing, consume leftovers the following day.
Frequently Asked Questions
Spinach or regular arugula, but the flavor will be different if you go with regular arugula. This option will give your salad more of a peppery kick, and it has a much earthier flavor! Baby arugula has smaller more tender leaves, while still having a milder peppery arugula flavor.
I recommend making it the day that you plan to eat it for best results. The peaches can make the arugula soggy if you make it too far in advance. But if you do wish to make it in advance, combine everything except the peaches up to two days ahead of time. Then add the peaches the day you plan to serve it.
You can make the dressing ahead of time as well (and it’s even better after it’s had some time to develop!), just keep it separate.
Goat cheese, crumbled, also works well in place of the feta! Goat cheese won’t change the flavor profile too much, as it’s a sweet, mild, soft cheese.
Yes you can, but once you see how simple and delicious homemade dressings are, you won’t want to go back to the store-bought dressing!
More recipes you’ll love!
Arugula Peach Salad with Honey Basil Vinaigrette
Honey Basil Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 2 teaspoons freshly chopped basil tightly packed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups baby arugula (moderately packed cups)
- 2 fresh peaches rinsed, pitted + thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 3 tablespoons chopped pecans
- In a small bowl, whisk together olive oil, red wine vinegar, honey, freshly chopped basil, salt and pepper. Or shake all of the ingredients in a mason jar or dressing vase and set aside.
- In a large bowl, add the baby arugula, then layer on the thinly sliced peaches, crumbled feta, thinly sliced red onion, and chopped pecans.
- Toss with dressing just before serving or serve it on the side.
Using a different greens: for a more peppery punch use regular arugula. Baby spinach can be swapped instead of arugula too. Nuts. Roasted salted pecans and candied pecans are delicious in this salad. To toast your own pecans:
- Heat a skillet and add the pecans (it should be a dry skillet, no oil or butter).
- Stir periodically until the pecans become fragrant (2-3 minutes).
- Remove from heat and allow to cool then chop them.