Peach Arugula Salad with Lemon Dressing

Nutrition · per serving

Steps

1. 1

   Wash the peaches, halve them and remove the pit, then slice them thinly; set aside in a bowl immediately (peaches).

   2 medium (about 300 g) ripe peaches
2. 2

   Tear the arugula roughly and place it in a large salad bowl (arugula).

   80 g arugula
3. 3

   Slice the red onion very thinly into rings and soak in cold water for 2 minutes, then drain and pat dry (red onion).

   1/4 small (about 30 g) red onion
4. 4

   Tear the basil leaves roughly and set aside (fresh basil leaves).

   10–12 leaves (about 8 g) fresh basil leaves
5. 5

   For the dressing, combine lemon juice, vinegar, honey or maple syrup, and Dijon mustard in a jar or small bowl and whisk vigorously with a fork or whisk (lemon juice, white balsamic or apple cider vinegar, liquid honey or maple syrup, Dijon mustard).

   2 tbsp (30 ml) fresh lemon juice1 tbsp (15 ml) white balsamic or apple cider vinegar1 tsp (5 ml) liquid honey or maple syrup1/2 tsp (2.5 g) Dijon mustard
6. 6

   Slowly add the olive oil and vigorously emulsify the dressing, then season with salt and pepper; if too sour, add 1/2 tsp honey (specifically mentioned: olive oil, sea salt, black pepper).

   3 tbsp (45 ml) extra virgin olive oil3/4 tsp (4 g) fine sea saltto taste, about 1/4 tsp (0.5 g) freshly ground black pepper
7. 7

   Roughly chop the pistachios. Toast them in a small pan without fat over medium heat for 2–3 minutes until fragrant, then remove and let cool (chopped pistachios).

   30 g (chopped) chopped pistachios, lightly toasted
8. 8

   Add the red onion rings, peach slices, and basil leaves to the arugula in the salad bowl and gently drizzle with the dressing (already prepared dressing); mix lightly to keep the peaches intact.

   1/4 small (about 30 g) red onion2 medium (about 300 g) ripe peaches10–12 leaves (about 8 g) fresh basil leaves80 g arugula
9. 9

   Divide the salad onto two plates, sprinkle with the toasted pistachios, grate the lemon zest over the top, and optionally finish with a small drizzle of olive oil (chopped pistachios, zest of half a lemon, optional olive oil drizzle).

   30 g (chopped) chopped pistachios, lightly toasted1/2 tsp (optional) zest of half a lemon1 tsp (5 ml) optional: good drizzle of olive oil for drizzling
10. 10

    Taste and add a pinch of salt or a squeeze of lemon juice if needed, serve immediately.

Origin & History

Summer salads with stone fruits are popular in Mediterranean countries because fresh fruits and herbs are readily available in season. The combination of peppery arugula and sweet peaches blends traditional Mediterranean flavors with simple lemon-based dressings.