Peach, Grape & Arugula Salad with Cheese and Balsamic Glaze

Ingredients (Serves 2–3)

For the salad

• 4 cups fresh arugula (rocket), washed and dried

• 2 ripe peaches or nectarines, sliced into wedges

• 1 cup red grapes, whole or halved

• ½ cup soft cheese (feta or goat cheese), crumbled

• ¼ cup walnuts or pecans, lightly toasted and chopped

For the dressing

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey (optional, depending on sweetness of fruit)

• Salt, to taste

• Freshly ground black pepper, to taste

For finishing

• 1–2 tablespoons balsamic glaze

• Optional: a few fresh herbs (basil or mint), finely sliced

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Instructions

1. Prepare the fruit

Wash the peaches and grapes thoroughly.
Slice the peaches into thin wedges.
Leave grapes whole for a juicy bite, or halve them if preferred.

2. Make the dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Taste and adjust seasoning as needed.

3. Assemble the salad

Place the arugula in a large serving bowl or platter.
Arrange the peach slices and grapes evenly over the greens.

4. Add toppings

Sprinkle the crumbled cheese over the salad.
Scatter the toasted nuts evenly for crunch.

5. Dress and finish

Drizzle the salad lightly with the prepared dressing and toss gently.
Finish with a thin drizzle of balsamic glaze over the top.
Garnish with fresh herbs if using.

Serve immediately for the best texture and flavor.

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Tips

• Use ripe but firm peaches so they hold their shape.

• Add grilled chicken or prosciutto to turn this into a full meal.

• For a vegan version, skip the cheese and add more nuts or avocado.