Peach Salad II topped with orange poppyseed dressing on a plate

Peach Salad II with Orange Poppyseed Dressing

ByCasey Monroe

why make this recipe

Peach Salad II with Orange Poppyseed Dressing is a refreshing and vibrant dish perfect for warm days or as a side for any meal. This salad combines the sweet freshness of peaches with the crunch of walnuts and the creaminess of feta. The zesty orange poppyseed dressing ties everything together beautifully, creating a delightful mix of flavors and textures. It’s not only tasty but also packed with nutrients, making it a great choice for a light lunch or a healthy addition to your dinner table.

how to make Peach Salad II

Ingredients :

  • 120g/4oz baby rocket/arugula
  • 2 yellow peaches, ripe and juicy, halved, then cut into thin slices (nectarines also work)
  • 1/3 cup walnuts, lightly toasted then broken or chopped into pieces (Note 1)
  • 70g/2oz creamy Danish feta (or Persian marinated feta or goat cheese)
  • 2 tbsp apple cider or white wine vinegar
  • 6 tbsp extra virgin olive oil (or a nut oil)
  • 1 tsp orange zest, finely grated (optional)
  • 2 tsp Dijon mustard
  • 1 tbsp poppy seeds
  • 1/4 tsp sugar
  • 1/4 tsp salt

Directions :

  1. For the dressing, shake the vinegar, oil, orange zest, mustard, poppy seeds, sugar, and salt in a jar until well mixed.
  2. Place the rocket in a bowl and drizzle with just a little bit of the dressing. Toss to coat the leaves.
  3. Transfer about one-third of the salad to a serving bowl. Scatter one-third of the peach slices, walnuts, and feta on top. Drizzle with more dressing.
  4. Repeat this layering process two more times until all salad ingredients are used.
  5. Serve the salad immediately.

how to serve Peach Salad II

Peach Salad II is best served fresh. You can place it in a nice serving bowl and enjoy it as a standalone dish or pair it with grilled meats or fish. The salad also works well as a vibrant side dish for picnics or family gatherings.

how to store Peach Salad II

If you have leftovers, store them in an airtight container in the fridge. However, it’s best to keep the dressing separate until you’re ready to eat to prevent the greens from wilting. The salad is best when eaten within a day for optimal freshness and taste.

tips to make Peach Salad II

  • Ensure your peaches are ripe for the best flavor. If they are hard, let them sit at room temperature for a few days until they soften.
  • Toasting the walnuts enhances their flavor. To do this, simply place them in a dry skillet over medium heat for a few minutes until fragrant.
  • Feel free to adjust the amount of dressing to your taste; some may like it more tangy while others prefer less.

variation

For a different twist, you can add other fruits like berries or apples. You may also experiment with different cheeses such as blue cheese or mozzarella, depending on your preference.

FAQs

1. Can I use other greens besides arugula?
Yes! You can use mixed greens, spinach, or even kale if you prefer.

2. Is there a substitute for walnuts?
You can use pecans or almonds if you have allergies or simply want a different nut flavor.

3. Can I make this salad in advance?
While you can prepare parts of the salad in advance, it tastes best when assembled just before serving. Keep dressing and greens separate until ready to eat.