An arugula salad with stone fruit is a bright, summery dish that balances peppery greens with juicy sweetness from peaches, nectarines, or plums, plus a simple vinaigrette to tie it all together. It works as a light main or a colorful side for grilled meats, pasta, or brunch spreads.
Ingredients
For the salad
- 4–6 cups baby arugula, rinsed and dried
- 3–4 ripe but firm stone fruits (any mix of peaches, nectarines, plums, or apricots), pitted and sliced into wedges
- ¼ small red onion, very thinly sliced (optional)
- ¼ cup nuts for crunch (pistachios, almonds, or pecans), roughly chopped
- ¼–½ cup soft or semi-soft cheese, such as burrata, fresh mozzarella, feta, or shaved Parmesan
For the vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1½–2 tablespoons acid (balsamic, white balsamic, or lemon juice)
- 1 teaspoon honey or maple syrup
- 1 small shallot or 1 tablespoon finely minced red onion (optional)
- Salt and freshly ground black pepper, to taste
Step-by-Step Directions
- Prep the ingredients
Wash and dry the arugula thoroughly so it stays crisp. Pit and slice the stone fruit into wedges, keeping them fairly thick so they hold their shape. Thinly slice the red onion and roughly chop the nuts. - Make the vinaigrette
In a small bowl or jar, combine olive oil, your chosen acid, honey, minced shallot (if using), salt, and pepper. Whisk or shake until the dressing is emulsified and taste to adjust sweetness or acidity. - Assemble the salad base
Place the arugula in a large bowl or shallow platter. Drizzle over a little more than half of the vinaigrette and gently toss to lightly coat the leaves without weighing them down. - Add fruit and toppings
Arrange the stone fruit wedges over the arugula in an even layer. Scatter the sliced red onion and chopped nuts on top, then tear or crumble the cheese over the salad. - Finish and serve
Drizzle with the remaining vinaigrette just before serving and finish with a pinch of flaky salt and extra pepper if desired. Serve immediately so the greens stay fresh.
Tips and Variations
- Grilled fruit option: Lightly oil peach or plum halves and grill until charred, then slice for a smoky twist.
- Add grains or protein: Fold in cooked quinoa or chickpeas to make it a more filling main.
- Herb boost: Add fresh basil or mint leaves or blend them into the vinaigrette for extra flavor.
FAQ
Can I make this salad ahead of time?
You can prep components (wash arugula, slice fruit, make dressing) ahead, but wait to toss with dressing until just before serving to keep the greens and fruit from wilting.
What if my stone fruit is very ripe?
Use a gentler toss and slightly thicker wedges; if it’s extremely soft, reserve the ripest pieces to place on top so they don’t get crushed.
Which cheese works best?
Creamy cheeses like burrata or fresh mozzarella give richness, while feta or shaved Parmesan add a salty contrast; any of these pairs well with peppery arugula and sweet fruit.
Can I substitute the greens?
Yes. Mixed baby greens or spinach can replace arugula if you prefer a milder base, though you’ll lose some of the peppery kick that balances the sweetness.
How should leftovers be stored?
Dressed salad doesn’t keep well; store undressed components separately in the fridge and combine with fresh dressing right before eating for best texture.
