Peach Arugula Salad

square crop of looking down into a bowl of salad with summer ingredients.

5 from 1 vote

Peppery arugula tossed in a light fruity vinaigrette, with fresh peaches, blackberries, crunchy almonds, and blue cheese. It’s a salad you’ll enjoy all summer long.

Course Salad

Cuisine American

Keyword arugula, peach, peaches, summer

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 336kcal

Author Debi

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons peach cider vinegar or apple cider vinegar, white wine vinegar, or champagne vinegar
3 ounces fresh arugula
A little freshly cracked black pepper
1 fresh white peach sliced
½ cup blackberries
¼ cup crumbled blue cheese
¼ cup Marcona almonds

Instructions

Whisk together the oil and vinegar well. I find that a milk frother makes quick work of emulsifying the vinaigrette.
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 each bowl with half of the peach slices, blackberries, Marcona almonds, and chunks of blue cheese. Drizzle on a little more dressing. Serve immediately.

Notes

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

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.

Nutrition