Peach Blackberry Arugula Salad is a beautiful fresh salad featuring fresh peaches and blackberries.
One of the fruits I look forward to most during the summer are fresh peaches. There’s just something about taking a bite of a fresh, juicy peach in season. The fragrance of a fresh in-season peach is intoxicating. White peaches are a favorite of mine, and although they’re hard to find, I always try to buy at least a few when I spot them.
Last summer, I tried steaming peaches as a dessert and loved the velvety texture they assumed after some gentle steaming.
I’ve also topped my kids’ pancakes with fresh peaches.
And, I’ve made Iced Tea with fresh peaches, mint, and citrus fruits.
Recently, I posted this picture of White Peach Quinoa Salad on Facebook after I threw this together for a quick lunch one day. This is simply leftover Mango, Avocado and Black Bean Quinoa Salad tossed with fresh white peaches. The addition of fragrant, juicy white peaches was so good that I made another batch of quinoa salad just to enjoy with the rest of my stash of white peaches.
In fact, I just snagged a whole box of white peaches this past weekend from a Korean market and can’t wait to make this again.
Just this past week, I was vacationing with my family down in Florida and found some beautiful yellow peaches and made this Peach Kiwi Salsa and Gluten-Free Peach Crisp one night.
As you can see, I love peaches! They remind me of the beautiful sunsets we were so fortunate to witness each night during our vacation.
The Peach Blackberry Arugula Salad I’m featuring today has all the elements I love about summer salads with fresh fruit – it’s savory, sweet, tart, crunchy, and juicy. I love taking advantage of all the fresh fruits and vegetables that are in season during the warmer months as I know the season will be over before I know it.
Peach Blackberry Arugula Salad Recipe
- 6 cups baby arugula
- 2 peaches pitted, cut into slices
- 1 cup blackberries
- 1/4 cup goat cheese crumbled
- 3 tablespoons walnut pieces toasted
Orange Champagne Vinaigrette
- 3 tablespoons Orange Muscat Champagne Vinegar
- 3 tablespoons extra virgin olive oil
- A sprinkling of sea salt and freshly ground pepper
Arrange arugula, peaches, and blackberries on four salad plates. Sprinkle with goat cheese and walnuts.
Whisk together Vinaigrette ingredients. Drizzle on top of salad just before serving.
If you can't find Orange Muscat Champagne Vinegar, substitute rice wine vinegar and a few splashes of fresh orange juice.