Peach Arugula Salad with Feta and Poppyseed Dressing

This peach arugula salad is fresh, peppery, sweet, and creamy, with ripe peaches, baby arugula, toasted walnuts, and Danish feta tossed in a tangy homemade poppy seed dressing.

It’s especially good when peaches are ripe and juicy. For another crunchy fresh side, try my Spicy Asian Cucumber Salad, or serve this salad alongside recipes from my Easy Chicken Recipes for Dinner. A glass of Homemade Lemonade works beautifully with the fresh peach flavor, and my Candied Carrots are another easy vegetable side when you want something warm.

What Is Peach Arugula Salad?

A peach arugula salad combines sweet ripe peaches with the peppery flavor of fresh arugula.

This version adds toasted walnuts for crunch and creamy feta for a salty contrast, then brings everything together with a simple dressing made from olive oil, vinegar, Dijon mustard, poppy seeds, and optional orange zest.

It’s a particularly good summer salad because the peaches stay fresh rather than being cooked or grilled.

Ingredients

Ingredient Notes & Substitutions

• Peaches: Use ripe but firm peaches so they hold their shape in the salad. Nectarines also work well.
• Arugula: Baby arugula gives the salad a peppery flavor. You can use mixed greens, baby spinach, or spring mix instead.
• Walnuts: Toasting the walnuts gives them a deeper flavor and better crunch. Pecans or almonds can also be used.
• Feta: Creamy Danish feta works beautifully, but goat cheese or marinated feta are good alternatives.
• Vinegar: Apple cider vinegar gives a softer flavor, while white wine vinegar tastes a little brighter.
• Orange zest: This is optional, but it adds a fresh citrus note that works well with the peaches.

Let’s Make Peach Arugula Salad

• Make the dressing. Add the vinegar, olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt to a small jar.
• Shake the dressing. Close the jar tightly and shake until the dressing looks combined and slightly creamy.
• Assemble the salad. Arrange the baby arugula on a serving plate or shallow salad bowl.
• Add the peaches. Place the sliced peaches over the arugula.
• Add the toppings. Sprinkle the crumbled feta and toasted walnuts over the salad.
• Dress the salad. Drizzle the poppyseed dressing over the salad just before serving.

• Serve fresh. Serve immediately while the arugula is crisp and the peaches are juicy.

How to Balance the Poppy Seed Dressing

This dressing works because it combines fat, acid, mustard, a small amount of sugar, and salt.

The olive oil softens the sharpness of the vinegar, while Dijon gives the mixture body and helps the ingredients stay blended.

The 1/4 teaspoon sugar is intentionally small. The peaches already bring plenty of sweetness, so the dressing should stay tangy enough to balance them.

If your peaches are exceptionally sweet, apple cider vinegar gives a slightly stronger contrast. White wine vinegar gives a cleaner, lighter acidity.

Common Mistakes to Avoid

Using underripe peaches: Hard peaches won’t give the salad the juicy sweetness it needs.

Using overripe peaches: Extremely soft peaches can fall apart while tossing.

Skipping the walnut toast: Toasting makes their flavor noticeably stronger.

Adding all the dressing immediately: Start with part of it and add more only if needed.

Dressing the salad too early: Arugula wilts fairly quickly once coated.

Tossing aggressively: Gentle tossing helps keep the peach slices and feta intact.

Using wet arugula: Extra water dilutes the dressing and prevents it from coating the leaves properly.

What to Serve With Peach Arugula Salad

This salad works well with grilled chicken, roast chicken, salmon, shrimp, steak, sandwiches, pasta, or a simple summer brunch.

Because it already has feta and walnuts, it also works well as a lighter lunch on its own.

FAQs

More Recipes You Will Like :

• Shrimp Mango Avocado Summer Salad
• Authentic Greek Salad
• Easy Egg Muffins (Muffin Tin Eggs)
• Easy Walnut Cookies With Chocolate Chips (One Bowl)
• Moist Carrot Cake Loaf (Easy One-Bowl Recipe!)

Peach Arugula Salad with Feta

A fresh peach arugula salad with juicy yellow peaches, toasted walnuts, creamy feta, and a tangy homemade poppy seed dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

rest time 0 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Salad, Side Dish

Cuisine: American

Calories: 295

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• the salad
• 4 oz 120 g baby arugula
• 2 ripe yellow peaches halved and thinly sliced
• 1/3 cup walnuts lightly toasted and roughly chopped
• 2 oz 70 g creamy Danish feta, crumbled
• For the poppyseed dressing
• 2 tbsp apple cider vinegar or white wine vinegar
• 6 tbsp extra-virgin olive oil
• 1 tsp finely grated orange zest optional
• 2 tsp Dijon mustard
• 1 tbsp poppy seeds
• 1/4 tsp sugar
• 1/4 tsp salt

Equipment

• Small jar with lid
• Cutting board
• Sharp knife
• Serving bowl or platter
• Small skillet

Method

 

1. Add the vinegar, olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt to a small jar.
2. Close the jar and shake well until the dressing is combined.
3. Arrange the baby arugula on a serving plate or in a shallow bowl.
4. Add the sliced peaches over the arugula.
5. Sprinkle the crumbled feta and toasted walnuts on top.
6. Drizzle with the poppyseed dressing just before serving.
7. Serve immediately.

Nutrition

Calories: 295kcalCarbohydrates: 13gProtein: 5gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 320mgPotassium: 290mgFiber: 3gSugar: 9gVitamin A: 1250IUVitamin C: 18mgCalcium: 120mgIron: 1.4mg

Video

Notes

• Use ripe but firm peaches for the best texture.
• Toast the walnuts for extra flavor.
• Add dressing right before serving so the greens stay crisp.
• Nectarines can be used instead of peaches.

 

Tried this recipe?

Let us know how it was!

Estimated reading time: 5 minutes