Arugula Salad With Peaches, Goat Cheese and Basil

By Lidey Heuck

Published July 9, 2019

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
5(3,155)
Comments
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This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

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Ingredients

Yield:4 servings

  • ¼ cup pine nuts

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons champagne vinegar or white wine vinegar

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 4 to 5 ounces baby arugula

  • 2 ripe peaches, pitted and cut into ¼-inch slices (about 10 ounces)

  • ½ cup julienned fresh basil leaves

  • 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 10 milligrams cholesterol; 276 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 2 grams fiber; 348 milligrams sodium; 7 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.

  2. Step 2

    In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.

  3. Step 3

    Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

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Ratings

5 out of 5
3,155 user ratings
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Comments

Vicki Stein

I fried the goat cheese instead of crumbling it. It was crunchy on the outside and warm and velvety on the inside. I also used half the salad dressing. It was a big hit with my family.

Queen Molly

A beautiful salad and delicious. I followed the recipe exactly with one exception: I cut down the olive oil to 3 TB as I like a more vinegary dressing. I ended up not using all the dressing. For those of you on Weight Watchers, this is 3-4 points, depending on how much olive oil you end up consuming. Here's a tip for peeling peaches and not wasting any of the precious fruit: immerse peaches in boiling water for 30 seconds. The peel comes right off.

Katherine

Used walnuts instead of pine nuts. Very good!

Hoosiermom

Listen! This salad is DELICIOUS! I used white balsamic peach vinegar because I had it. I made a single serving, eyeballing all the ingredients, pouring the vinegar & EVOO on the salad before mixing. Added some leftover chicken breast. Pine nuts + peach + goal cheese all seemed to tone down the in your face taste of arugula. I bet that non goat cheese people would like this. Not sure I would sub out other cheese because I enjoyed the tang & smoothness of the goat cheese.

Matt

This is great using kiwi and a citrus dressing!

ML Sachs

Creamy goat cheese that crumbles ??? Tasted fine but that description is really misleading . Feta crumbles ...soft goat cheese does not

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