About this recipe
Peak of summer in a bowl! This salad is filled with juicy peaches, fresh blackberries (or “zarzamoras” in Spanish, a word I love for some reason), crunchy hazelnuts, and creamy feta. It’s perfect for sunny days when you’re craving something light and refreshing, and it comes together in just a few minutes.
Why You’ll Love This Salad
- Flavor explosion: the mix of sweet peaches, tart blackberries, and creamy feta is a delicious blend of sweet, tangy, and salty.
- Nutrient-rich: packed with vitamins, antioxidants, and healthy fats.
- Quick and easy: just toss it together with minimal prep for a perfect quick lunch or side.
- Versatile: great for a casual lunch, a picnic, or as a side for a summer barbecue.
Ingredients and substitutions
- Apple cider vinegar: adds a tangy flavor to the dressing. You can substitute with white wine vinegar or champagne vinegar.
- Minced shallot: brings a mild onion flavor. Red onion can be used as an alternative.
- Dijon mustard: gives a subtle kick to the vinaigrette. Whole-grain mustard also works.
- Agave or maple syrup: adds a touch of sweetness. Honey can be used as a substitute.
- Kosher salt and black pepper.
- Olive oil: the base of the vinaigrette. Avocado oil can be used as a substitute.
- Arugula: provides a peppery flavor. Baby spinach or mixed greens work if you prefer a milder taste.
- Peach, sliced: fresh and juicy. Nectarines can be used as an alternative.
- Fresh blackberries: add a tart flavor. Raspberries or blueberries can be substituted.
- Feta, crumbled: creamy and tangy. Goat cheese or blue cheese can be used instead.
- Toasted hazelnuts: add a crunchy texture. Almonds, walnuts, or pecans can be used as substitutes.
How to make peach arugula salad
- Make the vinaigrette. In a small jar or bowl, whisk together the apple cider vinegar, minced shallot, Dijon mustard, agave or maple syrup, salt, and pepper. Slowly whisk in the olive oil until emulsified.
- Toast the hazelnuts. If they aren’t already toasted, toast them in a dry skillet over medium heat for 3-4 minutes, until fragrant. Let them cool, then roughly chop.
- Assemble. Add the arugula to a large bowl or platter. Top with the sliced peaches, blackberries, crumbled feta, and toasted hazelnuts.
- Dress and serve. Drizzle the vinaigrette over the salad right before serving and toss gently. Serve immediately.
Tips and variations
- Use ripe but firm peaches so they hold their shape when sliced.
- Grill the peaches for a few minutes for a smoky, caramelized twist.
- Add protein to make it a full meal: grilled chicken, chickpeas, or white beans.
- Make it vegan by skipping the feta (or using a vegan feta) and sweetening the dressing with agave or maple instead of honey.
What to serve with it
This salad is a great side for a summer barbecue, grilled fish, or a simple pasta. It also pairs beautifully with crusty bread or a peach panzanella for a bigger spread.
Storage
This salad is best enjoyed fresh. If you need to make it ahead, store the components separately: keep the dressing in a jar in the fridge for up to a week, and the undressed salad in an airtight container for up to a day. Dress and toss right before serving so the arugula stays crisp.
Ensalada de durazno y arúgula con zarzamoras y feta
Equipment
- 1 Salad bowl
- 1 Mason Jar
Ingredients
Para la vinagreta
- 2 cucharadas de vinagre de manzana
- 1 chalota pequeña picada finamente
- 1 cucharadita de mostaza Dijon
- 1 cucharadita de agave o jarabe de maple
- ¼ de cucharadita de sal kosher o al gusto
- Pimienta negra recién molida al gusto
- ⅓ de taza de aceite de oliva
Para la ensalada
- 5 tazas de arúgula
- 2 duraznos rebanados
- 1 taza de zarzamoras frescas
- ½ taza de feta desmoronado
- ⅓ de taza de avellanas tostadas picadas
Instructions
- Haz la vinagreta. En un frasco o tazón pequeño, mezcla el vinagre de manzana, la chalota, la mostaza Dijon, el agave o maple, la sal y la pimienta. Incorpora poco a poco el aceite de oliva batiendo hasta emulsionar.
- Tuesta las avellanas. Si no están tostadas, ponlas en un sartén seco a fuego medio de 3 a 4 minutos, hasta que suelten su aroma. Déjalas enfriar y pícalas toscamente.
- Arma la ensalada. Pon la arúgula en un tazón grande o platón. Encima coloca el durazno rebanado, las zarzamoras, el feta y las avellanas.
- Adereza y sirve. Rocía la vinagreta sobre la ensalada justo antes de servir y mezcla con cuidado. Sirve de inmediato.
Notes
- Usa duraznos maduros pero firmes para que mantengan su forma al rebanarlos.
- Para un toque ahumado, asa los duraznos unos minutos a la parrilla.
- Conviértela en plato fuerte agregando pollo a la parrilla, garbanzos o frijoles blancos.
- Hazla vegana omitiendo el feta (o usando feta vegano) y endulzando con agave o maple en lugar de miel.
Vinagre de manzana → vino blanco o champaña
Chalota → cebolla morada
Durazno → nectarina
Zarzamoras → frambuesas o arándanos
Feta → queso de cabra o queso azul
Avellanas → almendras, nueces o pecanas
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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