Peach and Arugula Salad Recipe

Name: Peach and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon balsamic vinegar; 2 teaspoons fresh lemon juice; ¼ teaspoon salt (preferably sea salt); 3 tablespoons extra virgin olive oil; 4 firm-ripe peaches (1 1/2 lb total); 24 slices pancetta, thin slices (Italian unsmoked cured bacon, 1 1/4 lb); 2 tablespoons olive oil; 6 ounces baby arugula (6 cups); 2 12 ounces finely crumbled ricotta salata (1/2 cup); fresh coarse ground black pepper

Servings: persons

1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
¼ teaspoon salt (preferably sea salt)
3 tablespoons extra virgin olive oil
4 firm-ripe peaches (1 1/2 lb total)
24 slices pancetta, thin slices (Italian unsmoked cured bacon, 1 1/4 lb)
2 tablespoons olive oil
6 ounces baby arugula (6 cups)
2 12 ounces finely crumbled ricotta salata (1/2 cup)
fresh coarse ground black pepper

1
Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
2
Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.
3
Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta.
4
Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch.
5
Transfer to a plate and keep warm, covered loosely with foil.
6
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates.
7
Drizzle with dressing and sprinkle with ricotta salata and pepper.
8
Serve immediately.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon balsamic vinegar, 2 teaspoons fresh lemon juice, ¼ teaspoon salt (preferably sea salt), 3 tablespoons extra virgin olive oil, and more.

Yes, Peach and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peach and Arugula Salad

How did you like this recipe?

Frequently Asked Questions