Arugula and peach salad with vinaigrette

by Emily Kemme

Peppery arugula is tempered by sweet peaches in this quick to toss together salad. Parmesan shavings add salty texture. Pull it all together with a simple vinaigrette. It’s the perfect salad to serve alongside a complex stew or pasta. If peaches are out of season, sub with tangy apples to make it your year-round, go-to salad.

  • 6 handfuls pre-washed arugula
  • 1/4 cup wide parmesan cheese shavings
  • 1 small ripe peach or tart apple, pitted and diced
  • 4 tablespoons premium quality extra virgin olive oil
  • 2 tablespoons cider vinegar
  • sea salt and pepper to taste

Arugula and peach salad with vinaigrette

Spoon half of salad dressing over lettuce mixture. Toss gently until dressing coats salad. Taste and adjust by adding more dressing if needed.

Place arugula, parmesan, and diced peaches in large bowl.

In small bowl, combine olive oil and vinegar. Whisk to emulsify. Salt and pepper to taste.

Serves 4.

Why is this leafy green so great?

Arugula, or rocket in Britain, is a peppery, leafy vegetable that has wide culinary flexibility. Wonderful in salads or as a green when tossed into stews near the end of cooking time, arugula may also be strewn over pizza after baking. Plentiful in vitamin C and potassium, the leafy green has been a staple in Mediterranean cuisine since the early days of Rome.

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