Arugula Peach Salad with Basil Dressing
on Jun 19, 2023, Updated Jul 13, 2026
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You will love this Arugula Peach Salad with Basil Vinaigrette for a light summer meal or side salad. This summery salad features arugula, peaches and a zesty basil vinaigrette for a vibrant and delicious seasonal dish.
Why You’ll Love Arugula Peach Salad
- Fresh flavours perfect for a light summer meal or side dish.
- The recipe is vegan, gluten-free and can easily be nut-free so works well for different diets.
- Easy customizable with swaps and add-ins.
- Zesty basil dressing you can use for other salads.
- Beautiful presentation great for entertaining.
This would be really lovely served with this Sweet Potato Black Bean Burger or Mushroom Veggie Burger for a summer meal.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
This section provides notes on ingredients and substitutions. Please see the recipe card at the end for the complete list.
- Shallot: Red onion works as as substitute.
- Vinegar: I used red wine vinegar for the shallots and white wine vinegar. These are interchangeable. You can also use regular white vinegar for the shallots and apple cider vinegar for the dressing.
- Sugar: You’ll need just a bit of sugar for pickling the shallots. White sugar works best.
- Olive Oil: A good quality extra-virgin olive oil is best for the dressing.
- Maple Syrup: Honey or agave syrup also work.
- Dijon Mustard: Any Dijon or whole grain mustard works.
- Basil: You’ll need fresh basil. If you have extra, you can use it as a topping for the salad.
- Garlic: Fresh garlic is best in the dressing but you can substitute 1 tsp garlic powder if that’s all you have.
- Baby Arugula: Also known as rocket. This salad also works with baby spinach or a mix of baby spinach and arugula.
- Peaches: Use fresh, just ripe peaches. You don’t want them over ripe or they’ll be mushy. You can also use nectarine. If you have extra peaches, you could add them to this quinoa summer salad or this blackberry crumble for dessert.
- Corn: You can use canned, frozen or fresh off the cob corn. Try grilling the corn first for extra flavour.
- Almonds: I used slivered almonds. Sliced (flaked) almonds or chopped whole almodns also work. For nut-free, you can use pepitas or sunflower seeds. Otherwise, substitute any nuts you enjoy, such as walnuts, pecans, pine nuts or pistachios.
Variations & Additions
- Arugula Pear Salad: Swap the peach for two thinly sliced ripe pears.
- Grilled Peach Salad: Cut the peaches in half and grill until lightly charred. Cool until you can handle, then slice and add to the salad.
- Candied Pecans or Walnuts: Cook walnuts or pecans in a skillet over medium-high heat with 1 tbsp butter or coconut oil and 2 tbsp brown or coconut sugar. Cook for 5 minutes, stirring constantly. Cool and use instead of the toasted walnuts.
- Alternative Dressings:
- Cheese: Serve topped with feta cheese, parmesan or goat cheese.
- Crunchy homemade or store-bought croutons would be good.
- Quinoa: For a heartier salad and to add more protein, add 1 cup cooked quinoa or chickpeas.
- For a Fall variation, swap the peach for roasted sweet potatoes or butternut squash.
- Extra Veggies: Add up to 1 cup sliced cucumber or cherry tomatoes. Grilled zucchini or bell peppers would also be good.
- Fruit: Add up to 1 cup fresh blueberries, strawberries or rasps-berries or swap them for the peach to make a berry salad. Avocado would also be nice.
Step-by-Step Instructions
Step 1: Add the vinegar, sugar and salt to a heat-proof container and then add 1/3 cup boiling water. Stir to dissolve the sugar. You can also bring this mixture to a boil in a small pot on the stovetop, then add the shallots.
Add the sliced shallots, stir and set aside for at least 15 minutes to “pickle”. Drain them before adding to the salad.
Step 2: Add all of the dressing ingredients to a container or mason jar and whisk or shake until fully combined.
Step 3: Add the almonds to a skillet and toast over medium heat for 5-10 minutes until lightly browned, shaking the pan occasionally.
Step 4: Add the arugula to a mixing bowl with about half of the dressing and a pinch of salt and pepper. Toss to coat.
Step 5: Add the peaches, shallot, almonds, corn and remaining dressing and gently toss. Serve and enjoy.
Recipe FAQs
Yes, you can prepare the toasted almonds, pickled shallots and dressing in advance. However, it’s best to wait until just before serving to combine the arugula, peaches, corn, almonds, and dressing. This will ensure that the salad stays fresh and crisp.
Absolutely! If you’re not a fan of arugula, you can substitute it with baby spinach or mixed greens. The choice of leafy green can alter the flavor profile slightly, but it will still pair well with the other ingredients.
Absolutely! You can add protein sources like crispy tofu, tempeh, chickpeas, or lentils to make the salad more filling and nutritious. These additions will enhance the salad’s satiety value and provide a balanced meal.
Of course! If you have nut allergies or prefer not to include them, feel free to omit the almonds or substitute them with seeds like sunflower or pumpkin seeds for a similar crunchy texture.
Storing & Prep
- The dressing can be made 1 day in advance and stored in the fridge.
- The shallots can be made up to 4 days in advance and stored in the fridge. Feel free to make extra and store for other uses like tacos or avocado toast.
- The toasted almonds can be made in advance and stored in a container at room temperature after they’ve completely cooled.
- Don’t toss the salad with the dressing until you’re ready to serve.
- If you do have leftover salad, it can be stored in the fridge for a day just note the arugula will get soggy.
- The salad makes 4 meal-sized servings or 6-8 side salads so consider cutting it in half if you’re only serving 2 people.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Arugula Peach Salad with Basil Dressing
Ingredients
For the Pickled Shallots
- 1 medium or 2 small shallots, thinly sliced, 75 g
- 3 tbsp red wine vinegar, 45 mL
- 1 tsp sugar
- ¼ tsp salt
- ½ cup water
For The Basil Dressing
- ¼ cup olive oil, 60 g
- 2 tbsp white wine vinegar or apple cider vinegar, 30 ml
- 1 tbsp maple syrup, 15 g
- 1 tsp Dijon mustard
- 2 tbsp fresh basil, finely chopped
- 1 garlic clove, grated or crushed
- salt and pepper
For the Arugula Salad
- 5 ounces baby arugula or a mix of arugula and baby spinach, 145 g
- 2 peaches, pitted and cut into ¼-inch slices (250 g, about 2 cups sliced)
- ½ cup corn kernels, 75 g
- ½ cup sliced or slivered almonds, 28 g
Instructions
- Make Pickled Shallots: Add the vinegar, sugar and salt to a heat-proof bowl or glass measuring up. Add 1/2 cup boiling water and stir to dissolve the sugar. Add the sliced shallots and stir. Set aside to pickle for at least 15 minutes. You can also bring the sugar, vinegar, water and salt to a simmer in a small pot on the stovetop to dissolve the sugar, then stir off the heat and stir in the shallots.
- Make Dressing: In a medium bowl or glass measuring cup, add oil, vinegar, maple syrup, Dijon, basil and garlic. Season with salt and pepper, then whisk to combine. Alternatively, you could shake ingredients in a mason jar.
- Toast Almonds: Heat a medium skillet over medium-low heat. When the pan is hot, add almonds. Toast for 5-8 mins, tossing occasionally, until golden-brown.
- Toss Salad & Serve: Add arugula to a large bowl. Drizzle half the dressing over top. Season with salt and pepper, then toss to coat. Drain pickled shallots, then scatter over top. Top with peaches, corn and toasted almonds. Drizzle remaining dressing over top, then toss lightly to combine. Serve immediately.
This is easy to make and I had all ingredients on hand. I added a lot of fresh lemon juice to massage the arugula and mixed it with to some kale.
Thanks so much! Extra lemon is always a good thing 😉