Peaches & Arugula Salad | Recipes | Cook For Your Life
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Peach & Arugula Salad

Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This is the perfect salad for summertime, when peaches are at their ripest and juiciest. Arugula brings a peppery bitterness that pairs beautifully with the sweetness of ripe peaches. Add in the salty, creamy tang...


Summer Vinaigrette

  • 1 clove of garlic, smashed and cut in half (optional)
  • 1 tablespoon white wine vinegar
  • Pinch of sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon of mint, cut into a chiffonade
  • 2 tablespoons basil leaves, cut into a chiffonade

For the salad:

  • 2 teaspoons minced shallot or red onion
  • 1 large peach, diced
  • 5 ounces baby arugula, pre-washed (see Chef Tips)
  • ⅓ cup feta cheese
  • ¼ cup roasted pistachios, roughly chopped


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Nutrition Facts


165 cals


13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


9 g


6 g


2 g


5 g


154 mg


  1. Prepare the dressing as described here, but put the mint and basil aside. Stir in the minced shallot.
  2. Add the peaches, arugula, feta and pistachios. Just before serving, add the herbs and toss to combine.

Chef Tips

One 5-ounce box of baby arugula = about 7 loosely packed cups.

Wash “pre-washed” greens a second time to be on the safe side, especially if on an immunosuppressed diet.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society