Peach & Arugula Salad

Peach Arugula

Summer’s bounty has been glorious.  Corn, squash, green beans, chard, potatoes, tomatoes (oh the tomatoes!), apricots, plums, basil, and now–right now— peaches.  Ripe August peaches are the main event of this simple, Italian-inspired salad.  Eat it barefoot in a grassy field or at your kitchen counter, and just try not to get this song stuck in your head.

PeachPeach

*The ingredient amounts are rough approximations for one serving; adjust accordingly.

1 cup arugula
1/2 peach, sliced
1 tbsp sliced almonds
drizzle of olive oil
drizzle of balsamic vinegar
tiny pinch of sea salt

  • Heat almonds in a dry skillet over medium heat for 1-2 minutes, watching very closely and
    agitating pan frequently, just until toasty and fragrant.
  • Drizzle a bit of olive oil onto arugula, sprinkle with a pinch of salt, and gently toss.
  • Top greens with peach slices, a drizzle of balsamic vinegar, and almonds.

Peach

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3 thoughts on “Peach & Arugula Salad

  1. Ralfanita Forman

    Have perfect white peaches..just need to get arugula and almonds. Sounds great. Does black quinoa taste different than plain? Have squash, too.
    Beautiful pictures.

    Reply
    1. SarahSarah Post author

      My first non-spam comment… thanks, Mom! Mmm, white peaches. Honestly I haven’t had black quinoa in forever, but I’d say it’s just slightly “nuttier” tasting than white.

      Reply
  2. Pingback: Lemony Roasted Romanesco with Almonds | one window kitchen

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