Ingredients
Scale
Salad
- 4 ripe peaches, sliced
- 5 oz baby arugula
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup toasted pecans or walnuts (optional)
- Fresh basil leaves (a handful, torn)
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or white wine vinegar
- 1 tsp honey (optional, for added sweetness)
- Salt and black pepper to taste
Instructions
- Wash and slice the peaches—no need to peel unless the fuzz bugs you.
- In a large salad bowl, combine the arugula, peach slices, red onion, feta, and basil.
- If using nuts, toast them in a dry pan for 2–3 minutes until fragrant. Let cool and add to the bowl.
- In a small jar or bowl, whisk together olive oil, vinegar, honey, salt, and pepper.
- Drizzle the dressing over the salad. Toss gently to combine.
- Serve immediately, preferably outdoors with something cold in hand.
Notes
Swap arugula with spinach or mixed greens if you like a milder base.
Goat cheese can replace feta for a creamier texture.
Add grilled chicken or prosciutto to make it a full meal.
Throw in blueberries or cherry tomatoes for extra color and bite.
Make it vegan by skipping the cheese or using a plant-based alternative.