Description
This summery peach salad recipe is made with ripe summer peaches, peppery arugula, creamy goat cheese, slivered almonds, and fresh basil tossed in a vinaigrette. (See option for grilling the peaches!)
Ingredients
Units
- 3 ripe peaches, sliced.
- 5-6 oz baby arugula (or other favorite green)
- 1/4 cup crumbled goat cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted slivered almonds, more for garnish
- 1/4 cup basil, torn or cut into ribbons. Purple basil is pretty here!
Vinaigrette
- 2 tablespoons champagne vinegar, red wine vinegar, white wine vinegar, or white balsamic
- 1 tablespoon honey or maple syrup
- 4 tablespoons olive oil
- 1 garlic clove, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Whisk the vinaigrette ingredients together in a small bowl or jar.
- Gently rub the fuzz off the peaches using a terry cloth towel. Halve the peaches and slice.
- Place the greens, red onions, basil leaves, slivered almonds and goat cheese in a large bowl with some of the vinaigrette, just enough to coat and toss well. Place in a serving bowl.
- Arrange the sliced peaches and spoon dressing over top, sprinkle with more toasted almonds.
- Serve immediately.
Notes
Grilling the peaches is optional. To grill, halve them, remove the pit, and grill open side down on a well-greased grill over medium heat, until good grill marks appear. Let cool and slice. Continue with the recipe. For the photos, I grilled individual slices- a little tricky, but it can be done!
Storage- this salad is best served soon after it is assembled! Leftovers can get soggy, but may be OK for 24 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 192
- Sugar: 10.9 g
- Sodium: 144.6 mg
- Fat: 14.5 g
- Saturated Fat: 3 g
- Carbohydrates: 13.7 g
- Fiber: 2.2 g
- Protein: 4 g
- Cholesterol: 4.4 mg
