I have a love affair with arugula. I adore how it has its own unique flavor that differs from a lot of other leafy greens and how that taste compliments so many other delicious flavors.
We’ve been eating arugula in so many different ways this season because you can simply pile it high with fresh vegetables and/or fruit, add some cheese, a little dressing or oil and call it a meal. That’s pretty much what this arugula salad recipe is, but at the same time, it’s so much more.
The peaches on this arugula salad combined with a honey champagne vinaigrette make it a standout recipe that you’ll want to have over and over again on hot days.
Peaches are just starting to come into season, and they make this salad. While I don’t often like fruit on salad (I’m a savory-salad kind of girl), the peaches are sweet without being over powering and tart, like some other fruits.
This recipe is unique because it calls for grilling the peaches. This will bring out the natural sugars in the fruit and caramelize them. It’s a sweet and more nutritious way to sweeten this fruit to perfection.
What is burrata anyways?
I’ve also added burrata to this salad because I also have a love affair with cheese. Adding a little salt and pepper to burrata kind of makes it the perfect cheese.
In case you’re not sure what burrata is, it’s a fresh, Italian cow’s milk cheese that’s made from mozzarella and cream. The outside of it is mozzarella and the inside is a soft, spreadable cheese called stracciatella.
The dressing for this Peach & Arugula Salad is simple. It combines extra virgin olive oil, lemon juice, honey and mustard for a sweet tang that compliments the peaches. It also blends well with the onions and spiciness of the arugula.
With all those whole, humble and delicious ingredients this salad is a perfect, simple meal for summer nights. It can serve as a main dish, a side or even serve it as an appetizer. I think you’ll find its as versatile as it is delightful.
Find the full recipe below. Also, keep an eye on the recipe section of the site as we build the library of farmhouse food.
- Make your dressing first and then set aside. You could even make it hours or the day before to give the flavors time to meld.
- If you want to grill inside, I recommend using a cast iron griddle like this one that we used.
- Watch your bread as you grill it. It burns easily.
Peach & Arugula Salad with burrata and red onions
Arugula Salad Ingredients
- 6 cups arugula
- 4-6 peaches, fresh and firm that are just starting to rippen
- 4-5 piece of burrata cheese, sliced in half
- 1 large red onion
- 1/2 loaf of frech bread, grilled
- Ground salt and pepper to taste
- 4 Tbsp. extra virgin olive oil
Honey Champagne Vinaigrette
- 1/2 cup + 2 Tbsp. of extra virgin olive oil
- 2 Tbsp. champagne vinegar
- 1.5 Tbsp. honey
- 1 Tbsp. Dijon mustard
- Juice from 1 lemon
- Salt and pepper to taste
Champagne Vinaigrette Salad Dressing Instructions
- Mic together extra virgin olive oil, champagne vinegar, honey, dijon mustard and lemon juice. Combine well with a whisk.
- Add salt and pepper to taste.
- Set aside. It's best to make this in advance of your salad so the ingredients have time to come together.
Arugula Salad Instructions
- Pour your extra virgin olive oil into a small cup and heat your grill or griddle to medium. You can grill all these ingredients inside or outside but you want to make sure that the heat is on medium and whatever you're grilling on is warmed up. For this receipt with used a cast iron griddle.
- Slice your peaches and then brush them with the olive oil on both sides. Grill skin side down first. Grill 5 minutes and then flip over to grill for another 3-5 minutes
- Slice your red onion and cover both sides with some extra virgin olive oil. If your surface is large enough, grill your onion at the same time you grill your peaches. I slice them but keep the rings together to make grilling easier. Grill 3-5 minutes per side.
- While your peaches and onions are grilling, wash and plate your arugula. You can serve it on a cutting board like I did or serve it in a bowl.
- Slice your burrata in half and put aside. Handle it gently. The cheese on the inside is delicate and it will not stay put once you slice it unless handled with care.
- Slice your French bread and cover both sides with what's left of your extra virgin olive oil. Grill each side 2-4 minutes. Watch this carefully. You don't want it to burn.
- Once done grilling, add your warm peaches and onions to your arugula.
- Add your burrata.
- Add additional fresh salt and cracked pepper as desired.
- Put bread on the cutting board or serve on a separate plate if you decide to use a bowl.
- Drizzle your dressing over everything and serve!