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Peach Arugula Salad

Peach arugula salad with peppery greens, golden peach slices, shaved parmesan, toasted almonds, and a honey balsamic drizzle for a sweet-salty-bitter bite. A quick, easy summer arugula recipe that comes together in minutes and stays light and crisp.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 5 cup baby arugula
  • 3 peaches ripe, peeled and sliced
  • 0.5 cup shaved parmesan
  • 0.25 cup sliced almonds toast until golden
Honey balsamic dressing
  • 3 tbsp olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Toast the almonds
  1. Toast the sliced almonds in a dry pan over medium heat for 3-4 minutes, stirring often, until golden. Set aside to cool.
Make the honey balsamic dressing
  1. Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper together until emulsified. Keep whisking until the mixture looks smooth and glossy.
Assemble the salad
  1. Arrange the baby arugula on a large plate or platter in an even layer. Make sure the greens sit flat for easy serving.
  2. Fan the peach slices over the arugula so they cover the top. Leave small gaps so the arugula still shows through.
  3. Scatter shaved parmesan and toasted almonds over the top. Use an even hand so every forkful gets both.
  4. Drizzle the dressing over the salad just before serving, then toss gently at the table. Serve immediately for the best texture contrast.

Notes

Pro tip: toast the almonds until just golden, then cool before assembling so they stay crunchy. Refrigerate leftovers in an airtight container up to 1 day, but dress right before eating for best texture. Freezing is not recommended. For a dairy-light option, use shaved pecorino or omit parmesan and add extra toasted almonds for crunch.