Arugula Salad with Basil-Balsamic Vinaigrette
If I had to put summer in a plate, this Arugula Salad with Basil-Balsamic Vinaigrette would be at the top of my list. Spicy, local arugula, creamy fresh mozzarella, and height of the season peaches, cucumbers and tomatoes with the most delicious vinaigrette to tie it all together! In a nutshell, this salad is THE BOMB.
ARUGULA SALAD WITH BASIL-BALSAMIC VINAIGRETTE
Arugula is my favorite green to use in this salad. The spicy note balances the sweet peaches, fresh cucumbers and tomatoes, and the creamy mozzarella. I always sprinkle liberally with sea salt and pepper and then drizzle with a sweet balsamic vinaigrette. The salad itself is so gorgeous it’s always a showstopper whenever I serve it! I’ll often pair this with either grilled chicken or a simple pan seared salmon and call it supper!
USING SUMMER’S PRODUCE
Summer produce in the mountains is a double edged sword. It’s a short growing season, and the harvest is on the later side however it’s totally worth the wait. August and September are the best months for summer produce in Utah. This time of year most of our meals are planned around whatever produce is sitting on my counter. Salads for dinner (and lunch!) happen regularly. My absolute favorite combo is the one I’m sharing today. Not only is it absolutely gorgeous, it’s delicious beyond belief!
BASIL BALSAMIC VINAIGRETTE
Dare I say the best part of this salad is the Basil Balsamic Vinaigrette. It’s summer in a jar! Sweet and the perfect way to dress this gorgeous summer salad. Sub the basil for dill, parsley or fresh tarragon if you like. I love the basil in this and because it’s so abundant right now, it’s the obvious choice! I like to use a really good balsamic and local honey for the vinaigrette.
Enjoy and have a good weekend! xo, Kelley
Recipe by Mountain Mama Cooks/ photography by Deborah DeKoffPrint
A delicious summer salad with arugula, peaches, tomatoes, cucumbers and mozzarella.
- 8 oz arugula
- 2 peaches, pitted and sliced
- 2 small cucumbers, sliced
- handful of garden tomatoes, quartered, halved & sliced
- 4 oz mozzarella pearls, halved
- 4–6 tablespoons Basil-Balsamic Vinaigrette
- salt and pepper to taste
- Wash and dry arugula and place in a large bowl.
- Top with peaches, cucumbers, tomatoes, mozzarella, and generous pinch of salt and pepper.
- Drizzle with vinaigrette and serve immediately.