Peach & Arugula Salad – 20-Minute Recipe
A bright, refreshing summer salad that pairs sweet sliced peaches with peppery arugula, crunchy toasted pecans, and a tangy lemon‑white balsamic vinaigrette. Finished with shaved Parmesan, it makes a light lunch or side dish.
Recipe by Rocco Gizzo | 🍝 Italian Cuisine· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
20 min estimated total time for 2 servings.
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Ingredients
- 5 oz arugula
- 2 peach
- 0.33 cup pecan
- to taste parmesan
- to taste salt
- to taste pepper
Vinaigrette
- 1 lemon
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Instructions
- 1Gather all ingredients and equipment; you will need a large mixing bowl, a small shaker or jar for the vinaigrette, and a skillet or dry pan for toasting pecans.
- 2Prepare the vinaigrette: combine lemon juice, olive oil, white balsamic vinegar, honey, and Dijon mustard in a lidded container; shake vigorously for 20‑30 seconds until emulsified, then let it rest.
- 3Rinse the arugula under cold water, spin or pat dry with a clean kitchen towel, and place it in the large mixing bowl.
- 4Slice the peaches into thin wedges or bite‑size pieces and add them to the bowl with the arugula.
- 5Toast the chopped pecans: heat a dry skillet over medium heat, add the pecans, and stir constantly for 3‑4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
- 6Add the toasted pecans to the salad bowl and toss gently to distribute evenly.
- 7Drizzle the prepared vinaigrette over the salad, starting with half the amount; toss the salad to coat the leaves and fruit evenly. Add more dressing if desired.
- 8Season the salad with salt and freshly ground black pepper to taste; give it one final gentle toss.
- 9Plate the salad on serving plates or a shallow bowl, spreading it out for an attractive presentation.
- 10Top each serving with a generous handful of shaved Parmesan and, if you like, an extra sprinkle of toasted pecans.
- 11Serve immediately at room temperature, optionally with crusty bread on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast pecans before dressing
Toast the chopped pecans in a dry skillet for 3‑4 minutes until fragrant, then let them cool before adding to the salad.
Shake vinaigrette briefly
Combine lemon juice, oil, vinegar, honey, and mustard in a lidded container and shake vigorously for 20‑30 seconds before letting it rest.
Add dressing gradually
Start with half the vinaigrette, toss, then add more if needed to evenly coat the leaves and fruit.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Peach & Arugula Salad?
- About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.
- How many servings does this Peach & Arugula Salad recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Peach & Arugula Salad recipe come from?
- It was shared by Rocco Gizzo | 🍝 Italian Cuisine on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.