Peach Arugula Salad with Pistachios

Name: Peach Arugula Salad with Pistachios
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3 cups baby arugula; 1 large peach, sliced; 4 ounces fresh mozzarella, cut or torn into chunks; 3 tablespoons shelled pistachios, roughly chopped; 2 tablespoons sliced fresh basil; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon hot honey; sea salt, to taste

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Peach Arugula Salad with Pistachios is the summer salad you’ll be making on repeat. It’s packed with juicy peaches, creamy mozzarella, fresh basil, crunchy pistachios, and peppery arugula, all tossed in a hot honey vinaigrette.

Arugula Salad with Peaches in a white bowl with white serving tongs.

Why You’ll Love This Recipe

I’ve been making this peach summer salad since the beginning of peach season, and I’m obsessed with it! What started as a thrown-together salad when I needed to use up some ripe peaches, is now a salad I can’t stop making. Everyone agrees it’s the salad of summer.

This recipe is so simple but tastes so good! It’s perfect as a side with some grilled meat or fish, but also hearty enough on its own for lunch. Grab a buttery toasted slice of sourdough, and you’ve got the perfect summer meal.

The flavors and textures in this salad are spot on. Fresh mozzarella goes so well with the sweetness of the peaches and crunchy texture of pistachios. And the bitter arugula? It gets a nice kick from the sweet and spicy hot honey vinaigrette.

Trust me, the flavors in this salad will keep you coming back for more.

Love peach salads? Try this Peach Arugula Burrata and Blackberry Salad or this Peach and Heirloom Tomato Caprese with Prosciutto.

Ingredients

Arugula: Baby arugula is the base for this salad, but you can easily swap it out for mixed greens or baby spinach.
Peach: A large, ripe yellow peach – pitted and sliced. You could substitute for a couple of small peaches. Learn more about the best way to pick a perfect peach.
Mozzarella: Fresh mozzarella cheese, cut or torn into chunks. You can use a ball or pearls. Burrata would be an excellent substitute.
Pistachios: Shelled pistachios, roughly chopped. I love to buy them already shelled to save time. You can use raw or roasted and salted. Almonds or pecans would be perfect alternatives.
Basil: Fresh basil leaves are a must. Dried basil will not work in this recipe. If you don’t have fresh basil, leave it out.
Hot Honey Vinaigrette: Extra virgin olive oil, fresh lemon juice, hot honey, and sea salt. You can swap out the hot honey for regular honey or even use pure maple syrup.

*The full ingredient list with amounts is in the recipe card below.

How to Make Arugula Peach Salad

You can have it ready with just 10 minutes of prep time.

Place the arugula, peach slices, mozzarella chunks, chopped pistachios, and fresh basil into a large bowl. Set aside.
In a small bowl, stir or whisk together the extra virgin olive oil, lemon juice, and hot honey. Season with a pinch of sea salt. Taste and adjust as needed.
Drizzle the dressing over the salad. Toss until combined. Serve immediately and enjoy!

Peach Arugula Salad with Pistachios Ingredients in a bowl.

Expert Tip: Add the dressing right before serving, to prevent the arugula from becoming soggy.

Variations

Arugula Salad with Peaches is super customizable to your taste preferences. To change it up, try some of these recommendations.

Add a protein. Want to make it into a meal? Top it with prosciutto, grilled chicken, shrimp, or tofu.
Swap out the fruit. You can swap out the peaches for nectarines or plums. Swap stone fruits for your favorite seasonal fruit if they aren’t in season. Oranges in the winter, strawberries in the spring, or apples in the fall are excellent options.
Use a different dressing. A balsamic vinaigrette would be a great substitute for hot honey vinaigrette in this salad.
Try a different cheese. Goat cheese or feta cheese are excellent in this salad instead of mozzarella.
Grill the peaches. Grilled peach slices would add even more flavor!

Serving Suggestions

Serve this simple summer salad for a side dish or light lunch. It pairs perfectly with grilled chicken, steak, fish, or shrimp.

Bring it to a picnic or BBQ, and it will be the first salad that disappears! Add the dressing right before serving to prevent the arugula from becoming soggy.

If you’re eating it on its own, serve it with some toasted sourdough, pita, or French bread.

White tongs picking up Peach and Arugula Salad.

Make Ahead and Storage

Make Ahead: You can make this salad a few hours ahead of time and refrigerate it until ready to serve. Store the dressing separately and toss it with the salad just before serving.

To Store: This salad is best enjoyed immediately, however you can store leftovers in an air tight container for up to 24 hours.

Frequently Asked Questions (FAQ’s)

When are peaches in season?

Peaches are in season mid-summer. You can typically find perfectly ripe peaches from mid-July through early September, but this can vary depending on where you are in the United States.

What can I substitute for the arugula?

You can substitute baby spinach, mixed greens, or romaine lettuce for arugula in salads, though you’ll miss out on the peppery flavor.

Peach Arugula Salad with Pistachios in a white serving bowl.

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