Peach Arugula Salad

Background

I created this salad recipe to feature a delicious peach vinegar that Fresh Press Farms sent me. They make amazing delicious olive oil as well as this peach cider vinegar.

I was so impressed by the vinegar. It smells just like peaches. They sent me their product, but other than that I’m not being compensated by them. These are all my honest opinions. Anyway, I was also super impressed with the salad. So fresh. So delicious. That I had to share it with you. Enjoy it with a delicious Lavender Collins drink for a great brunch!

It’s pretty straightforward, but here’s how to create it.

How to Make

Make the simple vinaigrette with equal parts vinegar and oil. Whisk it together well, I find that a milk frother makes quick work of emulsifying the vinaigrette. The simple peach vinaigrette shines here.

Spoon a couple of spoonfuls of vinaigrette over the arugula, add a bit of freshly cracked pepper, and toss to coat. Place the dressed arugula in two bowls.

Top with peach slices, blackberries, Marcona almonds, and chunks of blue cheese. Cambozola triple cream soft ripened blue cheese is my favorite, and what I recommend.

Drizzle on a little more dressing. Serve immediately.

Pro tip: Add the dressing right before serving, it prevents the arugula from becoming soggy.

Changes to the recipe

Salads are like a blank canvas; there are so many changes you can make. Here are some ideas:

Cheese: Don’t like blue cheese? Try fresh mozzarella (Ciliegine or Pearls would be great and wouldn’t need any chopping), burrata, goat cheese, queso fresco, feta, or a nice dry ricotta salata.

Nuts: Swap in candied pecans, crisp pecans, walnuts, sunflower seeds, pepitas, pistachios, or just leave them off if you prefer.

Arugula: use spinach, lettuce, spring mix, any greens of choice. Toss in some fresh herbs from the garden like basil, mint, or thyme if you like.

Fruit: I like white peaches, both for their flavor and how easy they are to cut. But, feel free to use yellow peaches, or even swap in nectarines, plums, pears, or apples. And likewise, swap the berries around like blueberries, raspberries, or strawberries. You could even grill the peaches to deepen the flavor.

Vinegar: like I said, this salad was created around this beautiful peach vinegar, but if you don’t have any or don’t want to buy it, you can use apple cider vinegar, white wine vinegar, or champagne vinegar.

Add a protein. Serve the salad with a beautiful piece of salmon. Air fryer salmon is my favorite way to cook salmon.  It’s also fantastic with grilled shrimp, chicken, or tofu.

Storage

This salad is best enjoyed immediately; however, you can store leftovers in an air tight container in the fridge for up to 24 hours.

If you want to prep the salad ahead of time, like maybe you want to take it to a BBQ or picnic, prep and store the parts separately, and toss together just before serving.

More peach recipes

If you love peaches like I do, you’ll want to check out my Peach & strawberry fruit salad, Grilled peaches with caramel Cointreau sauce, and Peaches and cream oatmeal.