White Peach & Arugula Salad - Insalata di Pesca Bianca e Rucola
Prep time
Total time
Recipe type: Salads for Every Season
Serves: 4 servings
  • 4 ounces of wild baby arugula, thoroughly washed and dried
  • 1 large white peach, firm yet ripe and free of any bruising
  • 1 Tbs. minced shallot
  • 1½ Tbs. of champagne vinegar
  • 3 Tbs. of high quality extra virgin olive oil
  • Sicilian or Maldon Flake Sea Salt, to taste
  • Freshly ground black pepper
  • ⅓ cup of coarsely chopped toasted hazelnuts
  1. Combine the minced shallots and champagne vinegar and allow to sit for at least 10 minutes.
  2. Assemble all of the ingredients, including the salad bowl and serving utensils.
  3. Place the prepared arugula into the salad bowl.
  4. When ready to serve the salad, slice the peach in half, slicing each half into 4 lengthwise slices and then slice the opposite way to create cube like segments of the peach. Arrange the peach cubes over the arugula.
  5. Season the mixture with the sea salt and freshly ground black pepper.
  6. Drizzle the olive oil over the salad and toss gently to lightly coat the mixture. Repeat the process with the vinegar & shallots. Top the salad with the hazelnuts and serve immediately.
Recipe by LaBellaSorella at https://labellasorella.com/2015/07/white-peach-arugula-salad/