Balsamic Tomato Peach Salad

Peach salad with tomatoes, arugula, herbs, almonds and feta in a bowl.

4 from 6 votes

Balsamic Tomato Peach Salad

With arugula, feta and almonds, this tomato peach salad celebrates peak summer produce. The peaches and tomatoes marinate in balsamic vinaigrette dressing.

Prep Time5

Marinating Time10

Total Time15

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 garlic clove minced
1 tablespoon whole grain mustard
1/4 cup finely chopped red onions
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 peaches pitted and diced
2 pints cherry tomatoes or grape tomatoes halved
2 cups baby arugula
1 tablespoon chopped parsley
1 tablespoon minced chives
1/4 cup chopped almonds
1/4 cup crumbled feta

Instructions

In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper.
Stir in the peaches and tomatoes. Let them marinate for 10 minutes.
Stir in the arugula, parsley, chives, almonds and feta.

Video

Notes

Optional substitutions include:

For the peaches, you can also use nectarines.
If you want more mild onion flavor, substitute 2 thinly sliced scallions for the re onions.
For the arugula, you can use baby spinach or a combination of arugula and spinach.
Instead of almonds, try walnuts, pistachios, pecans or pine nuts.
Crumbled goat cheese is the closest substitute for feta. Leave out the cheese if you prefer the salad to be vegan.

Keep the salad leftovers in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad. Let leftovers sit at room temperature for at least 15 minutes before serving them. Then add fresh greens.

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