Background and History
Arugula Salad with Stone Fruit is a refreshing and vibrant dish that beautifully combines the peppery notes of arugula with the sweet and juicy flavors of stone fruits like peaches or nectarines. This salad is a delightful celebration of seasonal produce and a testament to the harmonious pairing of contrasting tastes and textures.
6 cups arugula, washed and dried
2 ripe peaches or nectarines, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup sliced almonds, toasted
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Prepare Arugula and Stone Fruit
Wash and thoroughly dry the arugula. Slice the peaches or nectarines into thin wedges.
In a dry skillet over medium heat, toast the sliced almonds until golden brown. Set aside.
In a large bowl, combine the arugula, sliced stone fruit, crumbled feta, chopped mint, and toasted almonds.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette.
Dress and Toss
Pour the dressing over the salad and gently toss to ensure even coating.
Transfer the salad to a serving platter or individual plates.
(Per Serving – based on 4 servings)
Experiment with different stone fruits such as apricots or plums for variety.
Substitute feta with goat cheese or ricotta for alternative creamy textures.
Drizzle honey over the salad for an extra layer of sweetness.
Check the ingredients for potential allergens, especially in the cheese and dressing.
Be cautious with nuts if there are allergies in consideration.
Adjust the recipe to accommodate dietary restrictions or allergies.