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–+ servings
A fresh salad with sliced peaches, cherry tomatoes, red onion rings, feta cheese, and basil leaves on a bed of greens, served in a white bowl with wooden salad utensils nearby. Two whole peaches are in the background.
Penny Kovacs

Arugula Nectarine Salad

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There is nothing better than a big sweet, juicy nectarine and this Arugula Nectarine Salad will prove me right! This dish is so colorful and with the added goat cheese it has the perfect amount of tang to balance the sweetness from the fruit. Simple, fresh ingredients topped with your favorite vinaigrette is the perfect summer dish!
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Prep Time30 minutes
Total Time30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 oz Arugula or more for larger portions
  • 1 pint Cherry Tomato cut in half
  • 2 Persian Cucumber sliced or pickling cucumbers
  • 2 Nectarine sliced in thin wedges
  • 1 Red Onion sliced in thin wedges
  • 1/4 cup Fresh Basil chopped if large leaves
  • 2 oz Goat Cheese crumbled
  • 1 pinch Black Pepper I like fresh ground black pepper

Method
 

  1. Divide the arugula into 4 serving bowls
  2. Top with all other ingredients divided evenly
  3. We love a nice vinaigrette over this salad which allows the fruit to shine through while still bringing a perfect vinegar bite to the dish!
  4. Omit goat cheese to keep this dish Paleo and Whole30 compatible

Tried this recipe?

Let us know how it was!