Peach, Feta, & Arugula Salad with Fresh Basil Vinaigrette
This Peach, Feta, & Arugula Salad brings all of the fresh flavors of summer together with fresh, juicy peaches, peppery arugula, and a bright and fresh basil vinaigrette. As a refreshing complement to grilled or smoked meats, there is no better way to celebrate the bounty of fresh summer produce.
Servings: 6
Ingredients
Basil Vinaigrette Dressing
- 1/4 c basil
- 1 clove garlic
- 4 tbs white balsamic
- 6 tbs olive oil
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp honey
Peach, Feta, and Arugula Salad
- 5 oz baby spinach and arugula mix
- ½ cup toasted walnuts
- 1 peach
- ¼ red onion
- 3 oz crumbled feta
Instructions
- Make dressing by combining all ingredients in a blender (I use the small cup of my Magic Bullet, which is perfect for dressings). Pour dressing to a resalable jar or bottle and refrigerate until ready to use.
- To assemble the salad, add greens to a large bowl.
- Thinly slice peaches, and red onion, and place on top of the greens. Add crumbled feta and toasted walnuts. Toss with some of the dressing (you probably won’t need it all) and serve immediately.
Notes
If you want to make this a couple of hours ahead, you can slice the peaches and onions, crumble the feta, and toast the walnuts. Add the arugula, onions, peaches, and feta to the bowl, but keep the walnuts and dressing on the side and wait to toss everything until just before serving, as the walnuts can lose their crunch and the dressing will cause the salad to wilt. The sliced peaches should keep fresh for a few hours, but to help prevent browning, I would toss them with a little lemon juice just after slicing.
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