This Arugula Salad with Stone Fruit is the perfect embodiment of summer in a bowl. The peppery arugula pairs beautifully with the juicy sweetness of fresh cherries, nectarines, and peaches. Cherry tomatoes and basil leaves add bursts of color and freshness, making this salad not only delicious but also visually stunning.
Whether you’re serving this as a light lunch or a side dish for a summer barbecue, it’s sure to be a hit. The simplicity of the olive oil and vinegar dressing lets the natural flavors of the fruits and vegetables shine through. It’s a refreshing, nutritious dish that’s easy to prepare and packed with seasonal goodness.
Full Recipe
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar or rosé vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups red cherry tomatoes, halved
- 1 1/2 cups yellow cherry tomatoes, halved
- 1 (5-ounce package) arugula
- 3/4 cup fresh basil leaves
- 2 nectarines, sliced
- 1 large white peach, sliced
- 1 cup Rainier or other yellow-flesh cherries, pitted and halved
- 1/2 teaspoon flaky sea salt
Directions:
- Whisk together olive oil, vinegar, salt, and pepper in a small bowl to make the dressing.
- Arrange the cherry tomatoes, arugula, basil leaves, nectarines, and peach slices on a large serving platter.
- Drizzle half of the dressing over the arranged salad.
- Top the salad with pitted cherries and sprinkle with flaky sea salt.
- Drizzle the remaining dressing over the top. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 163 kcal | Servings: 4 servings
Nutritional Benefits:
This arugula salad with stone fruit is not only a feast for the eyes but also a nutritional powerhouse. The peppery arugula is rich in vitamins A, C, and K, providing an antioxidant boost and supporting immune function. The stone fruits—nectarines, peaches, and cherries—are high in fiber, vitamins, and minerals. They provide a natural sweetness to the dish without the need for added sugars. Cherries are known for their anti-inflammatory properties and are packed with antioxidants, while peaches and nectarines provide a good dose of vitamin C, potassium, and dietary fiber, aiding in digestion and heart health. This salad is also low in calories, making it a perfect choice for those who are looking to maintain a healthy diet.
Ingredient Substitutions and Variations:
- Vinegar: If rosé vinegar is unavailable, red wine vinegar works perfectly as a substitute. For a slightly different flavor, you can also use balsamic vinegar for a richer, deeper taste.
- Fruits: While this recipe calls for nectarines, peaches, and cherries, you can easily swap in other seasonal fruits. Try using plums, apricots, or even fresh figs for a unique twist.
- Greens: If you don’t have arugula on hand, you can use mixed baby greens, spinach, or even a combination of bitter greens like radicchio for a more complex flavor.
- Nuts and Cheese: For an added layer of flavor and texture, sprinkle some toasted nuts like almonds, walnuts, or pecans over the salad. A little crumbled goat cheese, feta, or shaved Parmesan can also add a creamy, salty contrast to the sweet fruits.
Serving Suggestions:
This salad is versatile and can be served in various ways:
- As a Side Dish: Pair it with grilled meats, seafood, or plant-based proteins for a balanced meal. It complements grilled chicken, salmon, or tofu beautifully.
- Light Lunch: Add some protein to this salad to make it a more filling meal. Grilled chicken, shrimp, or chickpeas are great additions that can turn this dish into a satisfying lunch.
- Brunch Spread: Include this salad in a brunch menu alongside dishes like quiche, frittata, or a charcuterie board for a refreshing contrast to richer foods.
Tips for Making the Perfect Arugula Salad with Stone Fruit:
- Use Fresh, Ripe Fruits: The key to this salad’s vibrant flavor is the quality of the fruits. Choose ripe but firm peaches, nectarines, and cherries for the best texture and taste.
- Toss Right Before Serving: To keep the arugula crisp and the fruits looking fresh, assemble the salad just before serving. Dress the salad lightly to avoid wilting the greens.
- Adjust Seasoning: Taste the salad before serving and adjust the seasoning as needed. A sprinkle of flaky sea salt enhances the flavors of the fruit and greens, while a grind of fresh black pepper adds a slight kick.
Culinary Pairings:
This arugula salad pairs well with a variety of dishes. It complements the smoky flavors of grilled meats, the savory richness of cheese plates, and the lightness of seafood. Consider serving it alongside a chilled rosé or a crisp white wine like Sauvignon Blanc to enhance the fruity and herbal notes of the salad.
In-Depth Flavor Profile:
This salad is a delightful balance of flavors and textures. The arugula adds a slightly bitter, peppery taste that contrasts beautifully with the sweetness of the stone fruits—nectarines, peaches, and cherries. These fruits bring a burst of juiciness and natural sweetness, which is further enhanced by the slight tartness of the vinegar-based dressing. The red and yellow cherry tomatoes contribute a subtle acidity and a pop of color, while the fresh basil leaves introduce a fragrant, aromatic element that rounds out the salad. The olive oil dressing ties everything together, adding a smooth, rich mouthfeel that complements the crispness of the arugula and the softness of the ripe fruit.
Dressing and Flavor Enhancements:
The dressing for this salad is simple yet effective. Made with extra-virgin olive oil and red wine vinegar (or rosé vinegar for an extra fruity note), it provides a light and tangy coating that enhances the natural flavors of the ingredients. For a slightly sweeter profile, consider adding a teaspoon of honey or maple syrup to the dressing. If you prefer a bit more tang, a splash of freshly squeezed lemon juice can brighten up the entire dish. Additionally, a sprinkle of freshly ground black pepper adds a mild heat that contrasts nicely with the sweetness of the fruits.
Seasonal Adaptations:
One of the wonderful aspects of this salad is its adaptability to different seasons. While summer is the perfect time to make this salad with ripe nectarines, peaches, and cherries, you can easily adapt it to other times of the year:
- Fall: Swap the stone fruits for slices of crisp apples or pears, and add some roasted butternut squash for an autumnal twist.
- Winter: Incorporate citrus fruits like blood oranges or grapefruit segments to bring a burst of freshness during the colder months.
- Spring: Use strawberries and radishes for a spring-inspired version, adding a touch of balsamic vinegar to the dressing for a hint of sweetness.
Additional Textures and Toppings:
To make this salad even more exciting, consider adding elements that bring extra texture and flavor:
- Crunch: Add a handful of toasted nuts or seeds, such as almonds, pecans, or pumpkin seeds, for a satisfying crunch.
- Creaminess: Incorporate a bit of creamy cheese, like crumbled goat cheese, feta, or burrata, to add richness and a salty contrast to the sweetness of the fruits.
- Protein: Make this salad a complete meal by adding protein-rich ingredients like grilled chicken, shrimp, or a sprinkle of quinoa. For a vegetarian option, consider adding chickpeas or white beans.
Hosting and Presentation:
This Arugula Salad with Stone Fruit is not just a treat for the palate but also a feast for the eyes. When hosting, you can serve this salad on a large, flat platter to showcase the vibrant colors of the fruits and greens. Arrange the ingredients artfully, layering the arugula and basil with the stone fruits and tomatoes for a visually appealing presentation. Just before serving, drizzle the dressing over the salad to keep the ingredients fresh and vibrant.
Wine and Beverage Pairings:
Pair this salad with a refreshing beverage to elevate your dining experience. Here are some pairing suggestions:
- Wine: A crisp white wine like Sauvignon Blanc or a light, fruity rosé complements the fresh, fruity flavors of the salad. If you prefer red wine, a light-bodied Pinot Noir with soft tannins pairs well without overpowering the delicate flavors.
- Non-Alcoholic: For a non-alcoholic option, consider serving a sparkling water infused with fresh citrus slices or a homemade iced tea with a hint of mint and lemon.
Health and Dietary Notes:
This salad is naturally vegetarian, gluten-free, and can easily be made vegan. It’s an excellent option for those looking to incorporate more fresh fruits and vegetables into their diet. The combination of fruits and leafy greens provides a good dose of vitamins, minerals, and antioxidants. The healthy fats from the extra-virgin olive oil aid in the absorption of fat-soluble vitamins, making this salad both nutritious and delicious.
Conclusion:
Arugula Salad with Stone Fruit is a refreshing and elegant dish that celebrates the flavors of summer. It’s simple to prepare, yet it delivers a complex blend of sweet, peppery, and tangy flavors. Whether you’re serving it as a light meal, a side dish, or as part of a larger spread, this salad is sure to impress with its vibrant colors and delightful taste. With its versatility and health benefits, it makes a delicious addition to any meal.