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Summer peach salad with sliced peaches, arugula, crumbled feta, chopped walnuts, and poppyseed dressing.

Peach Salad II with Poppyseed Dressing

A fresh summer peach salad with baby arugula, creamy feta, toasted walnuts, and a simple poppyseed dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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.
 

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