Juicy peaches, creamy goat cheese, crunchy walnuts and a bright honey-Dijon vinaigrette come together in this simple, elegant summer salad that’s perfect for brunch, lunch or a light dinner.
I wait all year for peach season. This peach and goat cheese salad is perfect for a light summer brunch, lunch or dinner. It’s simple yet elegant, with peppery arugula, sweet peaches, creamy goat cheese, crunchy walnuts and a bright honey-Dijon vinaigrette.
The salad is also super easy to make. Everything comes together in just a few minutes for a dish that’s colorful and full of flavor without being fussy. Serve it on its own or with crusty bread, grilled chicken or tomato soup.
Peach Varieties Explained
Have you ever wondered about the different kinds of peaches in the produce aisle? Knowing the basics can help you choose the best peaches for your recipe.
Peaches generally fall into a few broad categories. Freestone peaches have flesh that easily separates from the pit, which makes them especially easy to slice for salads.
Clingstone peaches tend to be sweeter, softer and juicier, but the flesh clings more tightly to the pit. Semi-freestone peaches offer a little of both: good flavor and a pit that is easier to remove.
You also may wonder whether to use yellow and white peaches. Yellow peaches have a sweet-tart flavor that works especially well in savory recipes, including salads with cheese, nuts and vinaigrette. White peaches are usually sweeter and less acidic, making them wonderful for eating fresh.
For this salad, the key is starting with ripe peaches. Look for peaches that smell sweet and feel slightly soft when you press them gently. Skip any that are rock-hard, bruised or wrinkled. If your peaches are still firm, leave them on the counter for a day or two until they ripen. Once they are ripe, store them in the refrigerator and eat them within a few days.
This summery salad is a beautiful way to enjoy peaches while they’re at their best.
Recipe: Easy Peach and Goat Cheese Salad
Prep time: 15 minutes
Total time: 15 minutes
Servings: 4
Ingredients
For the Salad
- 4 cups baby arugula
- 2 small yellow peaches, halved, pitted and thinly sliced
- 1/3 cup chopped walnuts
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
For the Vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
Make the Vinaigrette
In a small bowl or jar, whisk together the lemon juice, red wine vinegar, olive oil, Dijon mustard and honey. Season with salt and black pepper to taste.
This vinaigrette can be made up to 2 days ahead of time. Store it in an airtight container in the refrigerator, then let it sit at room temperature for 15 to 20 minutes before using. Whisk or shake well before serving.
Assemble the Salad
Thoroughly wash and dry the baby arugula. Place it in a large serving bowl.
Drizzle lightly with the Dijon vinaigrette and toss gently to coat.
Top the salad with the sliced peaches, chopped nuts and red onion. Finish by crumbling the goat cheese over the top.
Serve immediately.
What to Swap
This salad is easy to adapt based on what you have on hand. Try nectarines or plums in place of peaches, or swap the arugula for mixed greens or baby spinach.
Pecans, almonds or macadamia nuts all work well for crunch. If you do not have goat cheese, try feta or blue cheese for a slightly stronger flavor.
Shopping List
Produce
- Baby arugula, 4 cups
- 2 small yellow peaches
- 1 small red onion
- 1 lemon
Dairy
- Goat cheese, 1/2 cup crumbled
Nuts
- Walnuts, 1/3 cup chopped
Pantry
- Red wine vinegar
- Olive oil
- Dijon mustard
- Honey
- Salt
- Black pepper
Project: Dabble 
Leave a comment