Go Back
–+ servings
White platter with a peach arugula salad, with prosciutto, blueberries, pine nuts, and a white wine vinaigrette, ready to serve.
Print Recipe
4.93 from 14 votes

Peach Arugula Summer Salad

This colorful salad with a simple white wine vinaigrette is the best of summer: it comes together in no time yet feels fresh and elegant.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: peach arugula salad
Servings: 4
Calories: 167kcal
Author: Monica Lensink

Ingredients

For the Salad:

  • 2-3 cups baby arugula
  • 2-3 ripe peaches
  • 1/2 cup fresh blueberries
  • 2 ounces prosciutto thin-sliced
  • 2 tablespoons toasted pine nuts
  • 1/4 cup fresh basil leaves

For the Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 10-12 cranks fresh-ground black pepper

Instructions

  • To make the dressing, combine olive oil, vinegar, Dijon, salt, and pepper in a small bowl or jar. Whisk or shake together until smooth.
  • Spread arugula out on a plate or platter, then arrange sliced peaches, blueberries, and prosciutto on top. Drizzle lightly with spoonfuls of dressing (you may not use it all), scatter pine nuts and basil on top, and serve.

Notes

  • Pine Nuts: You can buy pine nuts already toasted at Trader Joe's and many other grocery stores, but you can also toast raw pine nuts yourself. To do so, place them in a small skillet over medium heat and cook for 2-3 minutes, stirring very frequently, until golden brown in spots. Remove from the heat, let cool, and use as desired.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 395mg | Potassium: 258mg | Fiber: 2g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg