Recipe for: Arugula salad with grilled peaches, goat cheese, and toasted nuts - photo 1
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Recipe for: Arugula salad with grilled peaches, goat cheese, and toasted nuts

Main dishes Salads 25 min Easy 0 views ~52.21 PLN - (0)
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Description

A light, summer salad combining the speckled freshness of arugula with the caramelized sweetness of grilled peaches, the creaminess of goat cheese, and the crunch of toasted walnuts. This dish is perfect as a quick lunch or a light dinner on a hot day — it fills you up without weighing you down. The contrast of flavors (sweet, salty, slightly peppery from the arugula) and the contrast of textures (soft fruits, creamy cheese, crunchy nuts) make the salad visually and tastefully impressive. Serve immediately after preparation, preferably with some good bread or as a side dish to grilled meat or fish. You can season it with honey in the dressing to soften the tangy balsamic vinegar, or add fresh mint for a refreshing touch.

Ingredients Used

Ingredients (10)

Servings:
4
  • Arugula 120 g
  • Peach 450 g
  • Ser kozi 200 g
  • Walnuts 80 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 30 ml
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 15 ml
  • Fresh mint 0.5 bunch (~15 g)
💰 Estimated dish cost: ~52.21 PLN (13.05 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the arugula in cold water: place the leaves in a large bowl of water, gently move your fingers to remove any sand. Transfer to a colander and dry in a salad spinner or gently pat dry with a clean paper towel. Check the leaves for any damage and remove tough stems.

Ingredients: Arugula
Use a salad spinner or kitchen towels. Arugula spreads nicely on the plate only when it's dry — wet arugula will cause the dressing to separate.
2

Cut the peaches in half, remove the pits, and slice each half into 2-3 thick wedges (preferably 1.5–2 cm). Leave the remaining scraps for snacking. If the peaches are very soft, slice gently to avoid them falling apart.

Ingredients: Peach
Use a sharp knife and a stable cutting board. If the skin is very fibrous, peel the peaches after a brief blanching, but most of the time this is not necessary.

Sauce

3

Prepare the dressing: in a small bowl, mix 30 g of rapeseed oil and 30 g of balsamic vinegar. Add 2 g of salt and 1 g of pepper, and if you are using honey — 15 g. Whisk vigorously with a whisk or fork for 20–30 seconds until the sauce slightly emulsifies and thickens.

Ingredients: Rapeseed oil, Balsamic vinegar, Salt, Black pepper, Honey
Use a small bowl and a whisk or a jar with a lid (screw it on and shake vigorously). Taste the dressing and adjust the sweetness/acidity — more honey will mellow the vinegar.

Roasting nuts

4

Heat a dry skillet over medium heat. Add 80 g of walnuts and toast for 3–5 minutes, stirring constantly with a wooden spoon, until the nuts become fragrant and lightly browned. Transfer to a plate, let cool, and chop lightly with a knife to achieve pieces of varying sizes.

Use a non-stick pan and do not add any fat. Be careful not to burn the nuts — they tend to darken quickly. Roasting enhances the flavor and aroma.

Grilling peaches

5

Preheat a grill pan or grill to medium-high heat (about 200°C). Brush the peach slices with a thin layer of oil (you can use a brush) and place them cut side down on the heated surface. Grill for 2–3 minutes until dark stripes appear and the edges soften slightly. Flip and grill for 30–60 seconds on the other side to prevent them from falling apart. After removing, let them sit for 2 minutes — they will cool slightly and the juices will concentrate.

Ingredients: Peach, Rapeseed oil
Use a grill pan with a diameter of at least 26 cm or an outdoor grill. Do not flip the peaches too early — wait until clear grill marks appear (a sign of caramelization). If you don't have a grill, use a regular non-stick pan.

Assembly

6

In a large bowl, place 120 g of arugula, drizzle with 2/3 of the prepared dressing, and gently mix with your hands or two spoons so that the leaves are lightly coated in the sauce (do not drown). On a plate, spread the arugula, arrange grilled peach slices on top, crumble 200 g of goat cheese evenly over it, and sprinkle with 80 g of toasted nuts. For decoration, add a few drops of the remaining dressing and optionally scatter fresh mint leaves.

Ingredients: Arugula, Balsamic vinegar, Rapeseed oil, Ser kozi, Fresh mint
Use a large bowl and two spoons for mixing. Do not mix too vigorously to avoid crushing the peaches and melting the goat cheese. Additionally, you can add honey to the dressing or more nuts for a more intense texture.

Serving

7

Serve immediately after assembling: the salad tastes best when the peaches are still slightly warm and the arugula is crunchy. Sprinkle with a bit of freshly ground pepper and possibly a little coarse salt just before serving.

Ingredients: Black pepper, Salt
It's best to serve on a flat, light-colored plate — it contrasts with the green of the arugula and the gold of the peaches. If you're preparing in advance, keep the ingredients separate and combine them 2–3 minutes before serving.

Fun Fact

💡

The combination of fruits and cheeses has a long tradition in Mediterranean cuisine; grilled fruits also often appear in Polish summer cuisine as a contrast to rich cheeses.

Best for

letni obiad kolacja na świeżym powietrzu przyjęcie grillowe szybkie danie na co dzień

Tips

🍽️ Serving

Serve immediately while the peaches are still slightly warm; garnish with fresh mint or a bit of lemon zest for added aroma. Fresh rye bread or a baguette pairs well with the salad, along with slightly chilled white wine or basil lemonade.

🥡 Storage

It's best to eat the salad right away. If there are leftovers, store the arugula separately from the rest in the fridge for up to 24 hours: dressing in a separate jar, peaches in a closed container (they can be briefly heated in a pan). It is not recommended to store the assembled salad for longer than a few hours — the arugula will wilt.

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