A refreshing and vibrant salad, this Arugula Salad with Stone Fruit combines the peppery bite of arugula with the sweetness of fresh peaches, nectarines, or plums. Tossed with a light vinaigrette, crunchy nuts, and creamy cheese, this salad is a perfect balance of flavors and textures, making it an excellent choice for a light meal or a side dish.
Origin of Arugula Salad with Stone Fruit
This salad draws from Mediterranean and Californian cuisine, where fresh, seasonal produce is celebrated. The combination of fruity sweetness, bitter greens, and tangy cheese is a hallmark of summer salads, commonly enjoyed in Italy, Greece, and coastal regions.
What I Love About This Recipe
This salad is effortless yet elegant. The juiciness of ripe stone fruit pairs beautifully with peppery arugula and crunchy toasted nuts, while the vinaigrette ties everything together with a zesty kick. It’s a perfect dish for warm-weather dining or when you want something fresh and light but still satisfying.
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Arugula Salad with Stone Fruit
Course: Recipes4
servings20
minutes20
minutes163
kcalIngredients
4 cups fresh arugula
2 ripe stone fruits (peaches, nectarines, plums, or a mix), sliced
¼ cup crumbled goat cheese (or feta)
¼ cup toasted almonds or walnuts
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp honey (optional, for extra sweetness)
Salt and pepper, to taste
Directions
- Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
- Toast the nuts: In a dry skillet over medium heat, toast the almonds or walnuts for 2-3 minutes, stirring frequently until golden and fragrant.
- Assemble the salad: In a large bowl, add the arugula and sliced stone fruit. Drizzle with the dressing and toss gently.
- Add toppings: Sprinkle crumbled goat cheese and toasted nuts on top.
- Serve immediately and enjoy!
Notes
- For a heartier salad: Add grilled chicken or prosciutto for extra protein.
