Description
A refreshing and vibrant Peach Salad II featuring baby rocket/arugula, ripe yellow peaches, toasted walnuts, and creamy Danish feta, all tossed in a tangy Orange Poppyseed Dressing. This quick and easy salad is perfect for a light meal or a delightful side dish during warm weather.
Ingredients
Scale
Salad
- 120g / 4oz baby rocket/arugula
- 2 yellow peaches, ripe and juicy, halved then cut into thin slices (nectarines also work)
- 1/3 cup walnuts, lightly toasted then broken or chopped into pieces
- 70g / 2oz creamy Danish feta (or Persian marinated feta or goat cheese)
Dressing
- 2 tbsp apple cider or white wine vinegar
- 6 tbsp extra virgin olive oil (or a nut oil)
- 1 tsp orange zest, finely grated (optional)
- 2 tsp Dijon mustard
- 1 tbsp poppy seeds
- 1/4 tsp sugar
- 1/4 tsp salt
Instructions
- Dressing Preparation: Shake all the dressing ingredients—apple cider or white wine vinegar, extra virgin olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt—in a jar until well combined and emulsified.
- Coat the Greens: Place the baby rocket/arugula in a bowl. Drizzle a small amount of the prepared dressing over it and gently toss to lightly coat the leaves without wilting them.
- Assemble the Salad: Transfer one-third of the dressed rocket to a serving bowl. Scatter one-third of the peach slices, toasted walnuts, and crumbled feta over it. Drizzle with some of the remaining dressing. Repeat the layering process two more times, finishing with dressing on top. Serve immediately for best freshness and flavor.
Notes
- For added texture and flavor, lightly toast the walnuts before chopping.
- Nectarines can be used as a substitute for peaches if desired.
- Use a milder nut oil in the dressing if preferred, such as walnut or avocado oil, to complement the dressing’s flavor.
- Orange zest is optional but adds a lovely citrus aroma to the dressing.