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Arugula Salad with Stone Fruit

5

20 min

Arugula Salad with Stone Fruit

Arugula Salad with Stone Fruit Photo 1

Time

20 min

Serving

4 persons

Calories

163

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This juicy, vibrant arugula salad features fresh cherries, peaches, and nectarines for a summery flavor. For an extra touch of sweetness, opt for rosé vinegar, a rosé wine-based vinegar with a bright, fruity flavor.

Ingredients

  • extra-virgin olive oil: 2 Tbsp
  • red wine vinegar or rosé vinegar: 2 Tbsp
  • salt: 0.75 tsp
  • black pepper: 0.5 tsp
  • 1/2 cups red cherry tomatoes: 1 piece (halved)
  • 1/2 cups yellow cherry tomatoes: 1 piece (halved)
  • (5-ounce package) arugula: 1 piece
  • basil leaves: 0.75 cup (fresh)
  • nectarines: 2 piece (sliced)
  • white peach: 1 piece (sliced)
  • Rainier or other yellow-flesh cherries, pitted and: 1 cup (halved)
  • flaky sea salt: 0.5 tsp

Metric Conversion

Stages of cooking

Arugula Salad with Stone Fruit Photo 21
Arugula Salad with Stone Fruit Photo 32
  1. Whisk together olive oil, vinegar, salt, and pepper in a small bowl for the dressing.
    Arugula Salad with Stone Fruit Photo 2
  2. Arrange tomatoes, arugula, basil, nectarines, and peach slices on a large platter. Drizzle with half the dressing. Top with cherries, sea salt, and remaining dressing. Serve immediately.
    Arugula Salad with Stone Fruit Photo 3

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