Arugula Salad with Stone Fruit

Name: Arugula Salad with Stone Fruit
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 cups fresh arugula; 2 ripe stone fruits (peaches, nectarines, plums, or a mix), sliced; ¼ cup crumbled goat cheese (or feta); ¼ cup toasted almonds or walnuts; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar or lemon juice; 1 tsp honey (optional, for extra sweetness); Salt and pepper, to taste

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A refreshing and vibrant salad, this Arugula Salad with Stone Fruit combines the peppery bite of arugula with the sweetness of fresh peaches, nectarines, or plums. Tossed with a light vinaigrette, crunchy nuts, and creamy cheese, this salad is a perfect balance of flavors and textures, making it an excellent choice for a light meal or a side dish.

Contents

Origin of Arugula Salad with Stone Fruit What I Love About This Recipe Arugula Salad with Stone Fruit Ingredients Directions Notes

Origin of Arugula Salad with Stone Fruit

This salad draws from Mediterranean and Californian cuisine, where fresh, seasonal produce is celebrated. The combination of fruity sweetness, bitter greens, and tangy cheese is a hallmark of summer salads, commonly enjoyed in Italy, Greece, and coastal regions.

What I Love About This Recipe

This salad is effortless yet elegant. The juiciness of ripe stone fruit pairs beautifully with peppery arugula and crunchy toasted nuts, while the vinaigrette ties everything together with a zesty kick. It’s a perfect dish for warm-weather dining or when you want something fresh and light but still satisfying.

Arugula Salad with Stone Fruit

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

163

kcal

Ingredients

4 cups fresh arugula
2 ripe stone fruits (peaches, nectarines, plums, or a mix), sliced
¼ cup crumbled goat cheese (or feta)
¼ cup toasted almonds or walnuts
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp honey (optional, for extra sweetness)
Salt and pepper, to taste

Directions

Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
Toast the nuts: In a dry skillet over medium heat, toast the almonds or walnuts for 2-3 minutes, stirring frequently until golden and fragrant.
Assemble the salad: In a large bowl, add the arugula and sliced stone fruit. Drizzle with the dressing and toss gently.
Add toppings: Sprinkle crumbled goat cheese and toasted nuts on top.
Serve immediately and enjoy!