This peach arugula salad is everything summer should taste like — sweet, ripe peaches, peppery arugula, creamy Danish feta, and crunchy toasted walnuts, all drizzled with a bright homemade poppyseed dressing with a hint of orange and Dijon. It’s fresh, beautiful, and comes together in just 10 minutes.
The poppyseed dressing is the star here — slightly tangy, lightly sweet, and flecked with tiny poppy seeds that cling to every leaf. This is the kind of salad that looks impressive enough for a dinner party but is easy enough for a weeknight. Perfect for summer entertaining, potlucks, or any meal that needs a vibrant, crowd-pleasing side dish!
Table of contents
Why You’ll Love This Recipe
- Fresh summer flavor with juicy peaches
- Quick and easy to make
- Sweet, salty, crunchy, and creamy
- Perfect with grilled chicken, seafood, or steak
- Beautiful enough for guests but simple for everyday meals
Ingredients
For 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
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.
How to 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.
Expert Tips
- Use ripe peaches for the best sweet flavor.
- Toast the walnuts for a better crunch.
- Slice the peaches just before serving so they stay fresh.
- Do not overdress the salad; add a little dressing first, then more as needed.
- Serve the dressing on the side if making this for guests.
- Use a shallow plate for a prettier presentation.
- Add the feta last so it stays visible and fresh.
Storage & Freezing
- This salad is best served fresh right after assembling.
- If you want to prep ahead, make the dressing and store it in the fridge for up to 4 days. Keep the arugula, peaches, feta, and walnuts separate until ready to serve.
- Once dressed, the salad is best eaten the same day because the arugula can soften. This recipe is not suitable for freezing.
Variations
- Add grilled chicken for a light summer meal.
- Use nectarines instead of peaches.
- Swap walnuts for toasted pecans or almonds.
- Add sliced avocado for extra creaminess.
- Use goat cheese instead of feta for a softer flavor.
Peach Salad II with Poppyseed Dressing
A fresh summer peach salad with baby arugula, creamy feta, toasted walnuts, and a simple poppyseed dressing.
Ingredients
Equipment
Method
- Add the vinegar, olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt to a small jar.
- Close the jar and shake well until the dressing is combined.
- Arrange the baby arugula on a serving plate or in a shallow bowl.
- Add the sliced peaches over the arugula.
- Sprinkle the crumbled feta and toasted walnuts on top.
- Drizzle with the poppyseed dressing just before serving.
- Serve immediately.
Nutrition
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!FAQs
Can I make peach salad ahead of time?
You can prep the dressing and toppings ahead, but assemble the salad right before serving so the arugula stays fresh.
Can I use canned peaches?
Fresh peaches are best for this salad. Canned peaches are softer and sweeter, so they can make the salad watery.
What can I use instead of arugula?
Baby spinach, spring mix, or mixed greens all work well.
Do I have to toast the walnuts?
No, but toasted walnuts have better flavor and a nicer crunch.
Can I make this salad dairy-free?
Yes. Leave out the feta or use a dairy-free feta-style cheese.
What goes well with peach salad?
It pairs well with grilled chicken, salmon, shrimp, steak, sandwiches, or a light pasta dish.
Key Takeaways
- This peach arugula salad combines sweet peaches, peppery arugula, creamy feta, and crunchy walnuts, finished with a homemade poppyseed dressing.
- The salad is quick to prepare, perfect for summer meals, potlucks, and entertaining guests.
- Key ingredients include baby arugula, ripe peaches, walnuts, and Danish feta, with options for substitutions.
- Prep the dressing in advance, but assemble the salad just before serving for optimal freshness.
- Variations include adding grilled chicken, swapping nuts, or using goat cheese instead of feta.
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Estimated reading time: 6 minutes
