Arugula Peach Salad with Honey Basil Vinaigrette

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!

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 262kcal

Author Toni Dash

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