Peach and Arugula Salad

This Peach & Arugula Recipe is pretty much the perfect salad. The peppery arugula pairs beautifully with the sweet peaches for a lovely summer salad.

Peach Cobbler

This Peach and Arugula Salad Recipe is so simple, delicious, and healthy that I’m surprised I haven’t made it sooner. I found it on the Cookie and Kate vegetarian blog. Kate, in turn, found it on Erin Clarke’s blog, Well Plated. This lovely recipe is adored by many food bloggers and I’ve just added Basil Food Journal to the list! This Peach & Arugula Salad Recipe pretty much checks all the boxes for me: fresh, juicy peaches, peppery arugula, and perfectly ripened avocadoes. I made a couple of small variations for my own taste, but the basic recipe holds up to many changes.

This Peach and Arugula Salad is a perfect summer meal that comes together in less than ten minutes and is loved by just about everyone I’ve served it to. For example, I whipped it up for a last-minute BBQ, I happily took it to a family Sunday potluck, and it’s on the top of my personal fresh salad list when I just want a flavorful summery salad. Whatever you’re making this Peach and Arugula Salad for, make extra, because it will go fast!

A vegan food journal with fresh, delicious recipes.

Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

Peach Cobbler

Peach and Arugula Salad Ingredients

    • Arugula, of course! Arugula is the star in this salad. I adore everything this peppery salad green – the taste, the shape, the texture.
    • Peaches, of course! This Peach & Arugula Salad calls for fresh peaches for best results. For example, canned peaches won’t work as well, but they’ll do in a pinch.
    • Feta Cheese – I used vegan feta cheese (which was delicious!), but any crumbly cheese will do.
    • Avocados – There’s nothing quite like a perfectly ripened avocado which bring an additional mild flavor.
    • Red Onions – Bring a nice bite to this easy recipe.
    • Toasted Almonds – The toasted almonds bring a great crunch and depth.
Peach Cobbler

First, toast the almond slices on low heat. This won’t take very long and you need to watch it carefully, so the almonds don’t burn. Once the almonds are browned and you can smell the unmistakably delicous aroma remove from the heat. Slice your fresh peaches using a small paring knife. Cut the peach in half starting at the top, then cut in 1/4’s, then in 1/8’s and so on, until these slices are the size you like. I stopped at 1/8 size.

Peach and Arugula Salad

Cut up your avocadoes and red onion and transfer them to a bowl of fresh arugula. Be sure to wash and dry your arugula as with all salad greens. Here I show you the fastest and easiest way to wash and dry your greens.

Peach Cobbler

Add the lemon dressing and toss. I make my dressings directly in the bowl and I use it sparingly. A lovely salad can easily be ruined by too much dressing.

Peach Cobbler

Peach and Arugula Salad Variations:

There are so many variations on this Peach and Arugula Salad. Depending on what you have on hand you can substitute all of the ingredients. Here are some of my suggested substitutions.

    • Substitue fresh peaches for another fruit – Other fresh fruits easily work well with the arugula. For example, any berries. I’ve tried raspberries and blueberries in this peach and arugula salad and they are both delicious. Fresh, juicy apples are another alternative.
    • Substiture almonds for another nut – For example, pecans are a natural for this peach and arugula salad. The pecans have a wonderful smoky flavor and texture. Walnuts and pine nuts would work here as well.
    • Substitute the arugula – If you don’t have any arugula on hand you can swap out the arugula for kale or crunchy mixed greens.
    • Substitue the feta – Just about any crumbly cheese will work here. For example, crumbly blue cheese works well in this salad.
Peach and Arugula Salad

Peach and Arugula Salad Serving Suggestions

This Peach and Arugula Salad works well as a light lunch or a side salad for dinner. It’s versatile and delicious either as a complementary salad or, on its own.

    • Easy Black Bean Burger – I love this Easy Black Bean Burger and the Peach & Arugula Salad pairs well with it.
    • Grilled Tofu – This grilled tofu is wonderful and the Peach & Arugula Salad is a natural pairing.
    • Simple Pasta Salad – So much salad in one sitting! LOL! Pair this pasta salad with the Peach & Arugula salad! Both are delicious recipes!

This Peach and Arugula Salad is so popular for a reason. Give it a try and let me know what you think in the comments below.

Peach and Arugula Salad

Peach & Arugula Salad

Denise Keniston - Basil Lover
This Peach Arugula Recipe is pretty much the perfect salad. The peppery arugula pairs beautifully with the sweet peaches for a lovely summer salad.
5 from 2 votes
Prep Time 10 minutes
Servings 4 people


  • 1/2 cup mall red onion, very thinly sliced (about ½ cup)
  • 10-12 ounces baby arugula (12 to 15 lightly packed cups)
  • 2 full ripe peaches or nectarines, pitted and thinly sliced, peels on or off
  • 2 full ripe avocados, diced
  • 2/3 cup unsalted sliced almonds
  • 2/3 cup crumbled mild feta, blue cheese or any other crumbly cheese will work as well

Lemon Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
  • 1/2 tbsp Dijon mustard
  • 1 full cloved garlic
  • 1/4 tbsp kosher salt or a heaping ¼ teaspoon fine sea salt
  • 1/4 tbsp ground black pepper


  • Make the salad: (Optional) Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
  • Toast the almonds, small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
  • Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
  • Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine. Enjoy, with additional dressing as desired.
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