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Arugula Salad with Stone Fruit

This juicy, vibrant arugula salad features fresh cherries, peaches, and nectarines for a summery flavor. For an extra touch of sweetness, opt for rosé vinegar, a rosé wine-based vinegar with a bright, fruity flavor.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 163
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar or rosé vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ½ cups red cherry tomatoes, halved
  • 1 ½ cups yellow cherry tomatoes, halved
  • 1 5-oz. package arugula
  • 3/4 cup fresh basil leaves
  • 2 medium nectarines, sliced
  • 1 large white peach, sliced
  • 1 cup Rainier or other yellow-flesh cherries,pitted and halved
  • 1/2 teaspoon flaky sea salt

Method
 

  1. Whisk together olive oil, vinegar, salt, and pepper in a small bowl for the dressing.
  2. Arrange tomatoes, arugula, basil, nectarines, and peach slices on a large platter. Drizzle with half the dressing. Top with cherries, sea salt, and remaining dressing. Serve immediately. Recipe developed by Karen Rankin

Nutrition

Calories: 163kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 677mgFiber: 5gSugar: 18g

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