Arugula Salad With Peaches, Goat Cheese and Basil

Name: Arugula Salad With Peaches, Goat Cheese and Basil
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup pine nuts; 1/4 cup extra-virgin olive oil; 2 tablespoons champagne vinegar or white wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 to 5 ounces baby arugula; 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces); 1/2 cup julienned fresh basil leaves; 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

By Lidey Heuck

Total Time: 10 minutes
Rating: 5(2,507)
Comments: Read comments

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

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Ingredients

Yield:4 servings

¼cup pine nuts
¼cup extra-virgin olive oil
2tablespoons champagne vinegar or white wine vinegar
½teaspoon kosher salt
¼teaspoon black pepper
4 to 5ounces baby arugula
2ripe peaches, pitted and cut into ¼-inch slices (about 10 ounces)
½cup julienned fresh basil leaves
2ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
Step 2
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Step 3
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

Ratings

5 out of 5

2,507 user ratings

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Comments

Vicki Stein5 years ago

I fried the goat cheese instead of crumbling it. It was crunchy on the outside and warm and velvety on the inside. I also used half the salad dressing. It was a big hit with my family.

Queen Molly5 years ago

A beautiful salad and delicious. I followed the recipe exactly with one exception: I cut down the olive oil to 3 TB as I like a more vinegary dressing. I ended up not using all the dressing. For those of you on Weight Watchers, this is 3-4 points, depending on how much olive oil you end up consuming. Here's a tip for peeling peaches and not wasting any of the precious fruit: immerse peaches in boiling water for 30 seconds. The peel comes right off.

Katherine5 years ago

Used walnuts instead of pine nuts. Very good!

Lisa W6 days ago

I used cottage cheese and sesame seeds and it was very tasty with those substitutions. I also left the dressing on the side b/c I made the salad ahead and did not want the greens to get soggy. Basil is one of my happy foods, and I really liked how well it paired with the peaches.

Aly2 weeks ago

Delicious, but heed the instruction to serve immediately after dressing! I dressed the salad right as guests arrived for an outdoor party, but people chatted and didn't eat until a half hour later or more . . . wilty, unappetizing looking arugula and julienned basil. Very sad!

Abigail S.2 weeks ago

I used mint instead of basil! I also turned it into a flatbread last minute. I broiled garlic on a flatbread from Trader Joe’s and it was delicious.

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