Best 3 Arugula And Peach Salad Recipes

Indulge in a delightful explosion of flavors with our Arugula and Peach Salad, a refreshing and vibrant dish that embodies the essence of summer. This salad combines the peppery bite of arugula, the sweet juiciness of ripe peaches, the tangy sweetness of balsamic vinaigrette, and the nutty crunch of toasted walnuts, creating a symphony of textures and flavors that will tantalize your taste buds. Additionally, discover variations of this delectable salad, including a vegan option that uses a zesty lemon-tahini dressing and a version featuring grilled peaches for a smoky and caramelized twist. These recipes offer a range of culinary experiences, catering to diverse dietary preferences and taste profiles, promising an unforgettable salad experience.

Let's cook with our recipes!

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories Fruit Leafy Green Side No-Cook Vegetarian Quick & Easy Summer Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

PEACH AND ARUGULA SALAD

Peach and Arugula Salad image

Categories Salad Pork Appetizer Quick & Easy Ricotta Peach Bacon Arugula Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon salt (preferably sea salt)
3 tablespoons extra-virgin olive oil
4 firm-ripe peaches (1 1/2 lb total)
24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
2 tablespoons olive oil
6 oz baby arugula (6 cups)
2 1/2 oz finely crumbled ricotta salata (1/2 cup)
Coarsely ground black pepper to taste

Steps:

Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.

CHICKEN CUTLETS WITH PEACH AND ARUGULA SALAD

chicken cutlets with peach and arugula salad image

Number Of Ingredients 13

Ingredients

2 large eggs
1 tablespoon milk
1 cup panko or dry breadcrumbs
1/2 cup Parmigiano finely grated
1/3 cup flour
1 pound boneless chicken breasts (4) pounded
3 pinches salt
9 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon smooth Dijon mustard
2 ripe peaches pitted and cut into wedges
4 ounces baby arugula
1/2 small red onion thinly sliced

Steps:

preheat oven to 200 degrees to keep fried chicken warm
beat the eggs with milk and put in a shallow wide dish; put breadcrumbs mixed with Parmigiano in another shallow dish; put flour in a third shallow dish
dredge chicken in flour, shake excess, then dredge in egg wash, then dredge in crumbs, then place on a wire rack to set for 5 mins
in a medium bowl whisk together 4 tablespoons of oil, vinegar and mustard, season with salt and pepper and add peaches and toss gently
heat 3 tablespoons of oil over medium high heat in a skillet and cook the cutlets 2 at a time, flipping once till golden and crisp, about 2 mins per side. Put cutlets after they finish cooking in the oven to keep warm.
add arugula and onion to the peaches and toss well. Serve the chicken topped with salad.

Tips:

Choose ripe, juicy peaches for the best flavor.
If you don't have fresh arugula, you can use baby spinach or mixed greens.
To make the dressing, you can use either olive oil or avocado oil.
If you don't have balsamic vinegar on hand, you can use white wine vinegar or lemon juice.
For a nuttier flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This arugula and peach salad is a delicious and refreshing dish that is perfect for any summer occasion. With its vibrant colors and flavors, this salad is sure to be a hit with your friends and family. So next time you're looking for a light and healthy meal, give this salad a try.