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    Home » Recipes » Salads » Arugula Peach Salad with Honey Basil Vinaigrette

    PUBLISHED: July 14, 2022 • By Toni Dash 9 Comments

    Arugula Peach Salad with Honey Basil Vinaigrette

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    arugula peach salad on a silver platter.

    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.

    arugula peach salad on a silver platter.

    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!

    Jump to:
    • Recipe Ingredients Notes
    • How to make this Peach Salad
    • Variations
    •  How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    Full ingredient list in the printable recipe card.

    arugula peach salad labelled ingredients.

    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.

    arugula peach salad close up.

    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.

    peach salad dressing.

    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.

    Variations

    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.
    arugula peach salad above.

     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

    What can I substitute for baby arugula?

    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.

    Can I make this peach salad in advance?

    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.

    Can I use a cheese other than feta?

    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. 

    Can I use store bought vinaigrette?

    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!

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    Recipe

    arugula peach salad on serving platter.

    Arugula Peach Salad with Honey Basil Vinaigrette

    Sweet juicy peaches, mildly peppery baby arugula, red onion, salty feta cheese and pecans combine to make summer's favorite salad. So fresh, delicious and fast to make! Topped off with an easy homemade honey basil vinaigrette!
    5 from 47 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 262kcal
    Author: Toni Dash
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    Ingredients

    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

    Peach Salad

    • 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

    Instructions

    • 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.

    Notes

    Variations
    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.
    Cheese. Goat cheese can be substituted for feta cheese.
    How to Store
    Save the salad in an airtight container, with the dressing separate. The salad will keep in the refrigerator for about 3 days. When you’re ready to eat it just toss it with dressing and enjoy!
     

    Nutrition

    Calories: 262kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 269mg | Potassium: 225mg | Fiber: 2g | Sugar: 14g | Vitamin A: 766IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Nan says

      August 05, 2022 at 6:48 pm

      5 stars
      Each ingredient is meant to be with the other. Absolutely delicious. Thank you for sharing.

      Reply
    2. Jen says

      July 15, 2022 at 10:01 pm

      5 stars
      The MOST delicious salad ever! Ugh, I could eat this salad for every meal! SO GOOD.

      Reply
    3. Allyssa says

      July 15, 2022 at 5:08 am

      5 stars
      Absolutely recommended! This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again!

      Reply
    4. Anna says

      July 14, 2022 at 10:38 pm

      5 stars
      This salad screams summer to me! Fresh peaches and basil are so delicious together. The dressing was super tasty too!

      Reply
    5. Jacqueline says

      July 14, 2022 at 9:21 am

      5 stars
      Oh my goodness this looks and tastes gorgeous. We loved it.

      Reply
    6. Tavo says

      July 14, 2022 at 8:39 am

      5 stars
      The salad was super fresh, and I loved that is made with seasonal ingredients. The perfect summer salad!

      Reply
    7. Ieva says

      July 14, 2022 at 8:34 am

      5 stars
      I may have said it before about one of your salads, but this is now my ABSOLUTE FAVOURITE! Made it for lunch today and oh-my… the sweet peaches, the slightly bitter rocket (that’s what we call arugula in the UK) and salty feta… I couldn’t get enough! We served it with sourdough bread, which was brilliant to mop up the leftover vinaigrette! 🙂

      Reply
    8. Beth says

      July 14, 2022 at 8:33 am

      5 stars
      Such a delicious summery salad recipe. Loving the feta cheese on top too!

      Reply
    9. Tayler Ross says

      July 14, 2022 at 7:45 am

      5 stars
      I’m always looking for new salad recipes during summer, and this peach salad looks right up my alley! Made it for lunch today and it was delicious!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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