Description
A sophisticated summer salad combining the sweetness of ripe peaches with the salty tang of feta and peppery arugula, tied together with a balsamic reduction.
Ingredients
Scale
- 4 cups fresh baby arugula
- 3 ripe peaches, sliced into wedges
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Whisk olive oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified.
- Place washed and dried baby arugula in a large serving bowl.
- Arrange peach wedges evenly over the bed of arugula.
- Sprinkle crumbled feta cheese over the peaches and greens.
- Drizzle the olive oil mixture and balsamic glaze over the entire salad.
- Tear fresh basil leaves by hand and scatter them on top for a final touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Fresh Assembly
- Cuisine: Mediterranean-American