Arugula Salad With Stone Fruit Recipe

I was hangin’ out in the kitchen one day and decided to mix fresh arugula with thinly sliced peaches and nectarines, tossing in crumbled feta and toasted almonds with a drizzle of olive oil and balsamic vinegar, and honestly, even though I kinda messed up a few steps here and there, this wild combo turned out to be surprisingly sweet, tangy and crunchy all at once.

I think this Arugula Salad with Stone Fruit is a nutritious, fresh meal. I’m combining crisp arugula, ripe peaches and nectarines with crumbed feta and toasted almonds.

Drizzled with extra virgin olive oil and balsamic vinegar, plus a pinch of sea salt and black pepper, its tasty and healthy.

Ingredients

• Fresh arugula leaves loaded with vitamins and fiber, they give a healthy, zesty kick.
• Juicy peaches and nectarines bring natural sweetness and antioxidants, giving a vibrant burst.
• Creamy feta cheese adds tangy flavor and protein, balancing the overall salad taste.
• Toasted almonds provide crunch, protein, and healthy fats while enhancing subtle nutty tones.
• Extra virgin olive oil gives smooth richness and heart friendly fats for a balanced dressing.
• Balsamic vinegar adds a tangy zing, lightly picking up sweet and sour hues.
• A pinch o’ sea salt and freshly ground pepper unite flavors and heighten taste.

Ingredient Quantities

• 6 cups fresh arugula leaves, washed and dried
• 2 ripe peaches, pitted and thinly sliced
• 2 ripe nectarines, pitted and thin sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted chopped almonds
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• A pinch of sea salt
• Freshly ground black pepper to taste

How to Make this

1. Rinse the arugula leaves and let them dry completely.

2. Wash your peaches and nectarines, then remove the pits and slice them thinly so they’re ready to mix in the salad.

3. Place the 6 cups of arugula in a large bowl.

4. Add the peach and nectarine slices to the bowl with the arugula.

5. Sprinkle the 1/2 cup of crumbled feta cheese evenly over the salad.

6. Toss in the 1/4 cup toasted chopped almonds for some crunch.

7. In a small bowl, mix together 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar.

8. Pour the dressing over the salad slowly making sure it covers all the ingredients.

9. Season with a pinch of sea salt and freshly ground black pepper to taste.

10. Give everything a gentle toss so that every bite gets a bit of dressing and then serve immediately.

Equipment Needed

1. Colander to rinse the arugula leaves
2. Large bowl to mix together the arugula and fruits
3. Cutting board to prep the peaches and nectarines
4. Chef’s knife to slice the fruits thinly
5. Small bowl for whipping up the dressing
6. Whisk or spoon to blend the olive oil and balsamic vinegar
7. Measuring cups and spoons to get the right amounts of cheese, almonds, oil, and vinegar
8. Salad tongs or a large spoon to toss the salad evenly

FAQ

• Q: Can I use a different leafy green than arugula?
  A: Yeah, you can swap arugula for baby spinach or mixed greens, but the peppery flavor of arugula is really what makes this salad stand out.
• Q: Do I really need to toast the almonds?
  A: Toasting them is a must if you want that extra crunch and nuttiness. Just keep an eye on them so they dont burn.
• Q: What if I dont have nectarines or peaches?
  A: You can totally experiment with other stone fruits like plums or apricots, but adjust the sweetness accordingly.
• Q: Is feta the only cheese that works here?
  A: Not at all, you can try goat cheese for a creamier texture but feta gives a nice tang that balances the fruit well.
• Q: Can I dress the salad in advance?
  A: It’s best to dress it right before serving so the arugula stays crisp and the fruits dont get mushy.

Arugula Salad With Stone Fruit Recipe Substitutions and Variations

• If you dont have fresh arugula, try baby spinach or a mixed greens blend instead
• If peaches or nectarines are out of season you can substitute with sliced plums or apricots
• Instead of crumbled feta you might use goat cheese or even fresh mozzarella cut into small pieces
• If toasted chopped almonds arent available you can go with chopped pecans or walnuts instead

Pro Tips

1. Make sure you totally dry your arugula leaves before tossing them in, cause if they’re wet, the salad gets all soggy and the flavors get kinda diluted. Using a salad spinner is a really good hack if you got one.

2. Slice your peaches and nectarines really thinly and just before you mix ‘em in so they dont get mushy from sitting in the dressing too long. Fresh fruit always tastes better when it’s crisp.

3. Toast your chopped almonds in a dry pan on medium heat for just a few minutes until they get lightly golden. Keep an eye on them cuz burnt nuts can ruin the crunch and they taste bitter.

4. When you’re making the dressing, mix the olive oil and balsamic vinegar in a small bowl first and then drizzle it slowly over the salad. This way, all the ingredients get evenly coated and each bite is yummy without being too heavy.