Simple Fresh Peach Salad

Nutrition · per serving

Steps

1. 1

   Wash arugula and spin dry; halve cherry tomatoes; slice red onion into thin rings; roughly tear basil leaves.

   80 g arugula (or mixed greens)150 g cherry tomatoes1/4 small (approx. 30 g) red onion8 g (a small bunch) fresh basil leaves
2. 2

   Halve peaches, remove pits, and cut each half into 3–4 wedges.

   2 medium (approx. 300 g) ripe peaches
3. 3

   Heat a non-stick pan over medium heat. Toast almonds without oil for 2–3 minutes, stirring until fragrant; remove and set aside.

   30 g toasted almonds, roughly chopped
4. 4

   Optional: Add 1 tbsp olive oil (part of 7) to the hot pan and briefly sauté peach wedges for 1–2 minutes on each side until they develop a slight color and aroma; remove peaches.

   30 ml olive oil2 medium (approx. 300 g) ripe peaches
5. 5

   For the dressing, combine lemon juice, balsamic vinegar, Dijon mustard, and maple syrup in a jar or bowl and mix well; then slowly whisk in olive oil until the dressing emulsifies; season with salt and pepper to taste.

   30 ml (approx. 1 large lemon) freshly squeezed lemon juice15 ml balsamic vinegar5 g (1 tsp) Dijon mustard10 g (1 tsp) — or honey maple syrup30 ml olive oil1/2–1 tsp (approx. 3–5 g), to taste salt1/4–1/2 tsp (approx. 1 g) freshly ground black pepper
6. 6

   In a large bowl, gently toss arugula, cherry tomatoes, red onion rings, and basil; arrange warm or raw peach wedges on top.

   80 g arugula (or mixed greens)150 g cherry tomatoes1/4 small (approx. 30 g) red onion8 g (a small bunch) fresh basil leaves2 medium (approx. 300 g) ripe peaches
7. 7

   Drizzle the dressing over the salad and gently mix everything together; sprinkle toasted almonds on top.

   30 ml (approx. 1 large lemon) freshly squeezed lemon juice15 ml balsamic vinegar5 g (1 tsp) Dijon mustard10 g (1 tsp) — or honey maple syrup30 ml olive oil1/2–1 tsp (approx. 3–5 g), to taste salt1/4–1/2 tsp (approx. 1 g) freshly ground black pepper30 g toasted almonds, roughly chopped
8. 8

   Let the salad rest for 5–8 minutes to allow the flavors to meld; taste and adjust seasoning with salt and pepper before serving.

   1/2–1 tsp (approx. 3–5 g), to taste salt1/4–1/2 tsp (approx. 1 g) freshly ground black pepper

Origin & History

Fresh fruit salads with leafy greens are popular in the Mediterranean, especially in summer when stone fruits are in season. The combination of sweet fruits, tangy dressing, and toasted nuts brings together simple, regional ingredients for a light appetizer or side dish.