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Arugula Salad with Peaches Recipe

I once thought arugula was a weed. Now I love its peppery flavor.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: salad
Servings: 4 servings


  • 8 ounces arugula cleaned
  • 2 cloves garlic peeled & minced
  • 1 small shallot minced
  • cup almonds roughly chopped
  • 2 peaches
  • 12 ounces fingerling potatoes
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • salt & pepper to taste


  • Bring a pot of water to boil. While the water is heating, prep the ingredients.

Prep the Ingredients

  • Clean and dry the arugula, mince the garlic and then using the side of a large chef knife, smash until it turns into a paste. Peel the shallot and mince.
  • Chop the almonds. Or mash them into smaller pieces by sealing them in a sandwich bag and smashing with arolling pin until they are broken up – but NOT in crumbs.  (You can also add slivered or sliced almonds,whatever you prefer or have on hand.) 
  • Cut the peaches in half, remove pits and slice the peaches into thin slices. Slice the potatoes into ¼ inch thick discs.

Prepare the Ingredients

  • When the water comes to a boil, add the potatoes and cook until tender when poked with a fork, about 7 minutes. Drain immediately and rinse under cold water. Reserve for later.
  • While the potatoes are cooking combine the garlic paste, minced shallots and apple cider vinegar in a small bowl.
  • Slowly add the olive oil to the bowl while constantly whisking to combine with the vinegar. You are emulsifying the oil and vinegar so they don't separate.
  • Season with salt and pepper, taste and adjust seasonings.

Prepare the Salad

  • In a large salad bowl, combine the arugula, sliced peaches, sliced cooked potatoes and almonds.
  • Add some of the dressing to the salad, toss and add more dressing if needed but don't over dress the salad.
    Nothing worse than a salad swimming in too much dressing.
  • Taste and adjust seasoning with salt and pepper.


Most of my friends serve the salad before the main course but I served this salad as a side dish with pan fried trout but I also like to serve a salad after the main course. No matter when you serve this salad, it's delicious.