Imagine a salad that transforms ordinary greens into a vibrant symphony of sweet, tangy, and peppery flavors. Our Blackberry Peach Arugula Salad isn't just a dish—it's a culinary experience that captures the essence of summer in a single, stunning plate. With juicy peaches, plump blackberries, and peppery arugula dancing together, this recipe promises to elevate your dining experience from mundane to magnificent.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups arugula
- 1 cup blackberries
- 2 peaches, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Begin by washing the arugula thoroughly under cold running water. Shake off excess water or use a salad spinner to dry the leaves.
- In a large salad bowl, add the 4 cups of arugula as the base of your salad.
- Rinse the blackberries gently in a colander. Pat them dry with a paper towel and then add 1 cup of blackberries to the bowl with arugula.
- Wash the peaches under cold water. Cut the peaches in half, remove the pit, and slice them into thin wedges. Add the 2 sliced peaches to the salad bowl.
- Sprinkle 1/4 cup of crumbled feta cheese over the top of the salad for a creamy texture and tangy flavor.
- Drizzle 2 tablespoons of balsamic vinaigrette over the salad ingredients. Adjust the amount to your taste preference.
- Season the salad with salt and pepper to taste. Start with a small amount and adjust as necessary.
- Gently toss the salad using salad tongs or two large spoons to combine all the ingredients without bruising the delicate arugula and blackberries.
- Once the salad is well mixed, serve immediately on individual plates or in a large serving bowl. Enjoy your refreshing Blackberry Peach Arugula Salad!
Tips
- Choose ripe, in-season fruits for maximum flavor and sweetness.
- Pat your berries and peaches dry to prevent the salad from becoming watery.
- Use fresh, crisp arugula for the best peppery base.
- Crumble feta cheese just before serving to maintain its creamy texture.
- For extra indulgence, toast some pine nuts or sliced almonds as a crunchy topping.
- Serve immediately after dressing to keep the arugula leaves crisp and vibrant.
- For a protein boost, consider adding grilled chicken or shrimp.
- If balsamic vinaigrette is too strong, try a lighter honey-lemon dressing.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
