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!
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 StoreSave 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!