Peach and Arugula Salad with Balsamic Vinaigrette

3 | July 25, 2012

It was just one of those average days roaming the aisles of Whole Foods trying to escape the blistering Texas heat. Unfortunately, the problem with going to Whole Foods with Mia is that the crazy switch that I have yet to find an off switch for flips on and she literally acts like a kid in a candy store. Usually it’s just  a verbal assault of, “ASPARAGUS! HAVE YOU EVER SEEN ASPARAGUS BEFORE? OH MY GOODNESS, STRAWBERRIES! HAVE YOU EVER SEEN STRAWBERRIES BEFORE? AHHH! PEACHES?! HAVE YOU EVER SEEN PEACHES BEFORE?!” Yes, Mia. I’ve seen them. I’m looking at them right now. God I love her but sometimes she reminds me of a friend I had in college when she had one to many. This goes on throughout the whole trip so I have to make sure we go on a weekday when it’s not crowded. But of course, it was a Saturday and I had no choice but to go. The store was packed like sardines and the moment the doors open her eyes got big as mine started to wince. Her mouth opened, and the usual shy child began to speak… loudly.


Of course, I think this is the cutest thing ever but we didn’t even make it past the berries before out of the blue she starts grabbing produce and stuffing it in her mouth. We obviously got the attention of a Whole Foods employee but instead of kicking us out, she placed a bowl in my hand full of fresh cut peaches on a bed of arugula sprinkled with feta cheese. She was making it to hand out samples and thought it might keep Mia busy for a little while. One of the reasons I love Whole Foods by the way. I handed it to Mia and she devoured it. I didn’t get a chance to get the recipe but I did replicate it and added a few touches of my own. It is now one of our most made summer salads.

Peach and Arugula Salad is the perfect blend of sweet, tangy, and peppery. The ripe peaches, against the pepper bite of arugula contrast yet blend with bright feta and nutty toasted walnuts making this a refreshing and delicious summer salad.

Peach and Arugula Salad with Balsamic Vinaigrette serves 4 to 6

balsamic vinaigrette

  •  1/4 cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon balsamic vinegar
  • 1 tablespoon pure honey
  • pinch sea salt
  • pinch fresh ground black pepper


Place all ingredients for the balsamic vinaigrette in a large bowl (big enough to hold a large salad) and whisk vigorously until combined.

Toast the walnuts in a dry skillet over medium heat until golden brown, about 5 minutes.

Place arugula, spinach, toasted walnuts and feta cheese in the bowl with the vinaigrette and toss to combine.

Slice the peaches in half and reomve the pit. Next cut the peaches in 1/4 inch thick slices.

Transfer the salad to a serving bowl if desired and place the peaches on top. Sprinkle additional feta cheese on the salad for garnish.

A bright and flavorful salad perfect for summer.

Did I mention it pairs well with tomorrow’s post, Prosciutto Wrapped Cod?



  • Carrie @ Bakeaholic Mama

    I’ve never thought of adding peaches to my salad! This looks so good… and I can’t wait for the cod recipe!

  • Jodee Weiland

    Meredith, this salad looks so absolutely delicious…I need to make this today! What a beautiful choice of flavors for a salad…thanks for sharing!

  • Trackbacks

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    Thursday, 11 September, 2014

    […] A simple post for an extremely simple yet flavorful dinner. Plus it’s picky eater approved by two of the most picky eaters that I know of.  Served here with thyme infused couscous and a Peach Arugula Salad. […]

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