Arugula Salad with Stone Fruit

This Arugula Salad with Stone Fruit is a perfect summer dish, combining the peppery bite of arugula with the sweetness of fresh cherries, peaches, and nectarines. It’s light, refreshing, and bursting with vibrant colors and flavors. For an extra layer of brightness, try using rosé vinegar to complement the fruits.

Ingredients

• • • 2 tablespoons extra-virgin olive oil

    • 2 tablespoons red wine vinegar or rosé vinegar

    • 3/4 teaspoon salt

    • 1/2 teaspoon black pepper

    • 1 1/2 cups red cherry tomatoes, halved

    • 1 1/2 cups yellow cherry tomatoes, halved

    • 1 (5-ounce package) arugula

    • 3/4 cup fresh basil leaves

    • 2 nectarines, sliced

    • 1 large white peach, sliced

    • 1 cup Rainier or other yellow-flesh cherries, pitted and halved

    • 1/2 teaspoon flaky sea salt

Directions

1. Make the dressing.
   In a small bowl, whisk together the extra-virgin olive oil, red wine or rosé vinegar, salt, and black pepper until well combined. Set aside.

2. Assemble the salad.
   On a large serving platter, arrange the red and yellow cherry tomatoes, arugula, and fresh basil leaves as the base. Then, layer on the sliced nectarines, peach, and cherries, spreading them evenly across the greens.

3. Dress the salad.
   Drizzle half of the dressing over the salad. Sprinkle with flaky sea salt for a bit of crunch and extra flavor. Finish by drizzling the remaining dressing over the top.

4. Serve immediately.
   This salad is best served fresh to enjoy the crispness of the arugula and the juiciness of the stone fruits. Pair it with grilled meat or fish for a summery meal.

Nutrition (per serving)

• • • Calories    : 163

    • Fat             : 8g

    • Carbs        : 23g

    • Protein      : 4g

This salad is a beautiful balance of sweet, tart, and savory flavors, perfect for summer gatherings or a light, refreshing lunch!

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