Arugula & Stone Fruit Salad: A Burst of Summer Flavors

Summer is synonymous with stone fruit. Plump peaches, juicy plums, tangy apricots, and sweet cherries – they’re the stars of the season. What better way to showcase their vibrant flavors than in a refreshing and peppery arugula salad? This Arugula & Stone Fruit Salad recipe is a celebration of summer’s bounty, combining the peppery bite of arugula with the sweetness of ripe stone fruit, the crunch of toasted nuts, and a tangy vinaigrette. It’s quick, easy, and perfect for a light lunch, a side dish at a barbecue, or even a simple yet elegant dinner. Let’s dive in!

## Why You’ll Love This Arugula & Stone Fruit Salad

This salad isn’t just delicious; it’s also incredibly versatile and easy to make. Here’s why you’ll be adding it to your regular rotation:

* **Flavor Explosion:** The combination of peppery arugula, sweet and juicy stone fruit, crunchy nuts, and a tangy vinaigrette creates a delightful explosion of flavors in every bite.
* **Quick & Easy:** This salad comes together in under 20 minutes, making it perfect for busy weeknights or last-minute gatherings.
* **Versatile:** You can easily customize this salad with your favorite stone fruits, nuts, and cheeses. It’s a blank canvas for your culinary creativity!
* **Healthy & Nutritious:** Arugula is packed with vitamins and antioxidants, while stone fruits are a good source of fiber and vitamins. Nuts provide healthy fats and protein. This salad is a powerhouse of nutrients.
* **Visually Appealing:** The vibrant colors of the arugula and stone fruit make this salad a feast for the eyes as well as the palate. It’s perfect for entertaining.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delightful Arugula & Stone Fruit Salad:

* **Arugula:** The peppery base of our salad. Look for fresh, vibrant green arugula without any signs of wilting.
* **Stone Fruit:** Choose a variety of your favorite stone fruits. Peaches, nectarines, plums, apricots, cherries, and pluots all work beautifully. Aim for fruit that is ripe but still firm.
* **Nuts:** Toasted nuts add a satisfying crunch and nutty flavor. Almonds, pecans, walnuts, and pistachios are all excellent choices. Toasting the nuts enhances their flavor.
* **Cheese (Optional):** Crumbled goat cheese, feta cheese, or blue cheese adds a creamy and tangy element to the salad. If you’re dairy-free, you can omit the cheese or substitute with a dairy-free alternative.
* **Red Onion (Optional):** Thinly sliced red onion adds a pungent bite and a pop of color. If you prefer a milder flavor, soak the sliced onion in cold water for 10-15 minutes before adding it to the salad.
* **Vinaigrette:** A simple vinaigrette brings all the flavors together. I prefer a balsamic vinaigrette, but a lemon vinaigrette or a honey mustard vinaigrette would also be delicious.

* **Olive Oil:** Extra virgin olive oil is the base of our vinaigrette. Choose a high-quality olive oil with a fruity flavor.
* **Balsamic Vinegar:** Adds a tangy and slightly sweet flavor. You can substitute with red wine vinegar or apple cider vinegar.
* **Dijon Mustard:** Emulsifies the vinaigrette and adds a touch of tanginess.
* **Honey or Maple Syrup (Optional):** Adds a touch of sweetness to balance the acidity of the vinegar.
* **Salt & Pepper:** To taste.

## Detailed Recipe: Arugula & Stone Fruit Salad

Now, let’s get to the fun part – making the salad! Here’s a step-by-step guide:

**Yields:** 4-6 servings
**Prep Time:** 15 minutes
**Cook Time:** 5 minutes (for toasting nuts)

**Ingredients:**

* 5 ounces arugula, washed and dried
* 2-3 cups mixed stone fruit (peaches, nectarines, plums, apricots, cherries), pitted and sliced or quartered
* 1/2 cup toasted nuts (almonds, pecans, walnuts, pistachios), roughly chopped
* 1/4 cup crumbled goat cheese, feta cheese, or blue cheese (optional)
* 1/4 red onion, thinly sliced (optional)

**For the Balsamic Vinaigrette:**

* 3 tablespoons extra virgin olive oil
* 2 tablespoons balsamic vinegar
* 1 teaspoon Dijon mustard
* 1 teaspoon honey or maple syrup (optional)
* Salt and pepper to taste

**Equipment:**

* Large bowl
* Small bowl or jar for the vinaigrette
* Whisk or fork
* Baking sheet (for toasting nuts)
* Knife
* Cutting board

**Instructions:**

**1. Toast the Nuts (Optional but Recommended):**

* Preheat your oven to 350°F (175°C). Spread the nuts in a single layer on a baking sheet.
* Bake for 5-7 minutes, or until fragrant and lightly toasted. Watch them carefully, as they can burn easily.
* Remove from the oven and let cool slightly. Roughly chop the nuts.

**Alternatively, you can toast the nuts in a dry skillet over medium heat. Stir frequently until fragrant and lightly browned.**

**2. Prepare the Stone Fruit:**

* Wash and dry the stone fruit.
* Pit the fruit and slice or quarter it, depending on the size of the fruit. For example, peaches and nectarines can be sliced, while plums and apricots can be quartered. Cherries can be halved or left whole if they are small.

**3. Make the Balsamic Vinaigrette:**

* In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey (if using).
* Season with salt and pepper to taste.
* Taste and adjust the seasonings as needed. You may want to add more honey for sweetness or more vinegar for tanginess.

**4. Assemble the Salad:**

* In a large bowl, combine the arugula, sliced stone fruit, and toasted nuts.
* If using red onion, add the thinly sliced onion to the bowl.
* If using cheese, add the crumbled cheese to the bowl.

**5. Dress the Salad:**

* Drizzle the balsamic vinaigrette over the salad.
* Gently toss to coat the ingredients evenly.
* Be careful not to overdress the salad, as this can make the arugula soggy.

**6. Serve Immediately:**

* Serve the Arugula & Stone Fruit Salad immediately for the best flavor and texture.
* Garnish with extra nuts or cheese, if desired.

## Tips and Variations

This Arugula & Stone Fruit Salad is incredibly versatile, so feel free to experiment with different ingredients and flavors. Here are some tips and variations to inspire you:

* **Use Different Stone Fruits:** Don’t be afraid to mix and match your favorite stone fruits. Try adding pluots, apriums, or even grilled peaches for a smoky flavor.
* **Add Other Fruits:** In addition to stone fruit, you can add other fruits to the salad, such as berries, figs, or melon.
* **Experiment with Nuts:** Try different types of nuts, such as pine nuts, hazelnuts, or macadamia nuts. You can also add seeds, such as pumpkin seeds or sunflower seeds.
* **Change the Cheese:** If you’re not a fan of goat cheese, feta cheese, or blue cheese, try using mozzarella, burrata, or Parmesan cheese.
* **Add Protein:** Make this salad a complete meal by adding grilled chicken, shrimp, or tofu.
* **Spice it Up:** Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
* **Use Different Greens:** If you don’t like arugula, you can substitute with spinach, mixed greens, or baby kale.
* **Make it Vegan:** Omit the cheese and use maple syrup instead of honey in the vinaigrette.
* **Grill the Stone Fruit:** Grilling stone fruit before adding it to the salad adds a delicious smoky flavor.
* **Add Fresh Herbs:** Fresh herbs like mint, basil, or thyme can add a refreshing and aromatic touch to the salad.
* **Make it Ahead:** You can prepare the vinaigrette and toast the nuts ahead of time. Store them separately and assemble the salad just before serving.

## Serving Suggestions

This Arugula & Stone Fruit Salad is a versatile dish that can be served in many ways:

* **Lunch:** Enjoy it as a light and refreshing lunch.
* **Side Dish:** Serve it as a side dish at a barbecue, picnic, or potluck.
* **Appetizer:** Serve it as an appetizer at a dinner party.
* **Main Course:** Add grilled chicken, shrimp, or tofu to make it a complete meal.
* **Pair with Wine:** Pair this salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Nutritional Information (Estimated)

* **Calories:** Approximately 250-350 per serving (depending on ingredients and serving size)
* **Fat:** 15-25g
* **Protein:** 5-10g
* **Carbohydrates:** 20-30g
* **Fiber:** 3-5g

## Storing Leftovers

It’s best to eat this salad immediately after dressing it. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the arugula may wilt slightly, and the fruit may release some of its juices.

## Frequently Asked Questions (FAQs)

**Q: Can I make this salad ahead of time?**
A: It’s best to assemble and dress the salad right before serving to prevent the arugula from wilting. You can prepare the vinaigrette and toast the nuts ahead of time.

**Q: What if I don’t like arugula?**
A: You can substitute arugula with other greens like spinach, mixed greens, or baby kale.

**Q: Can I use frozen stone fruit?**
A: Fresh stone fruit is recommended for the best flavor and texture. Frozen fruit can be used in a pinch, but make sure to thaw it completely and drain any excess liquid before adding it to the salad.

**Q: Can I omit the cheese?**
A: Absolutely! The cheese is optional and can be omitted or substituted with a dairy-free alternative.

**Q: How do I know when stone fruit is ripe?**
A: Ripe stone fruit should be slightly soft to the touch and have a fragrant aroma. Avoid fruit that is too hard or has bruises.

**Q: Can I use a different vinaigrette?**
A: Yes! Feel free to use your favorite vinaigrette. A lemon vinaigrette, honey mustard vinaigrette, or even a simple olive oil and vinegar dressing would work well.

## Conclusion

This Arugula & Stone Fruit Salad is a simple yet elegant dish that’s perfect for celebrating the flavors of summer. With its combination of peppery arugula, sweet and juicy stone fruit, crunchy nuts, and tangy vinaigrette, it’s sure to be a crowd-pleaser. So, grab your favorite stone fruits, toast some nuts, and get ready to enjoy a burst of summer flavors in every bite!

Enjoy your delicious and refreshing Arugula & Stone Fruit Salad! Happy cooking!