Arugula salad is full of unique flavors. When stone fruit is added to it, you get a sweet and tangy taste to the salad making it irresistible to eat. Arugula leaves have a spicy and peppery flavor. It is full of antioxidants, so good for heart health. It also has vitamin K which is good for your bones. It reduces the risk of cancer. Its strong scent makes it ideal for summer salad. Besides salad, you can use arugula in pizza, pasta, soup, sauce, omelet, or smoothies. It is most common in Italian and Greek cuisines.
Storing arugula
You need to store it in a cold and moist environment. Wrap it in paper towels, put it in a plastic bag, and put it in the fridge. It will remain in good condition for up to five days. Wash it before using it.
What Is stone fruit
Stone fruits have a 'stone' or pit at the center. Common stone fruits include peaches, plums, cherries, nectarines, apricots, mangoes, lychees, raspberries, blackberries, mulberries, olives, coconuts, and dates. In this salad, you can pick your choice of stone fruit. Try to choose stone fruit of various colors to make the salad more colorful and appealing.
Ingredients
- Arugula – 1 package (5 ounces)
- Red cherry tomatoes – 1.5 cups, halved
- Yellow cherry tomatoes – 1.5 cups, halved
- Extra-virgin oil – 2 tablespoons
- Red wine vinegar – 2 tablespoons
- Salt and pepper – to taste
- Lemon juice – 1 teaspoon
- Fresh basil leaves – ¾ cups
- Nectarines – 2, sliced
- Peach – 1, sliced
- Rainier – 1 cup
- Pistachios – ¼ cup, shelled and crushed
- Basil vinaigrette
Basil Vinaigrette recipe
Ingredients
- Shallot – 1, chopped
- Basil leaves – 2 cups, without stems
- Garlic clove – 1
- Red pepper flakes – ½ teaspoon
- Extra-virgin olive oil – ½ cup
- Red wine vinegar – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
Process
Blend everything in a blender on high speed until you get a smooth paste. You can adjust the salt and pepper according to your preference. You can store it in the refrigerator for up to 3 days.
Cooking process for arugula salad with stone fruit
- Make the dressing by whisking olive oil, salt, pepper, and vinegar together.
- Choose a large platter to serve the dish. Toss arugula with lemon juice and olive oil.
- Arrange arugula, tomatoes, nectarines, peaches, and rain.
- Put basil leaves and crushed pistachios on top.
- Drizzle with basil vinaigrette and eat right away!
How to slice stone fruits
You must buy ripe fruits from the grocery. It will be easier for you to cut these fruits. To cut peaches, that have a large stone, use a serrated knife and cut horizontally across the fruit. You will have one part with the seed and one without. Cut the one with the pit again to reveal the pit. Softer stone fruits like plums, need a different cutting approach. First, halve them like the peaches. Then cut lengthwise beside the seed and pull out the flesh. It is best to keep the plum in one piece rather than cutting it further as it's too soft and might lose its structure.
Health benefits of stone fruit
- Boosts immunity
- Keeps teeth and bones healthy
- Antioxidants improve eyesight and reduce arthritis pain.
In the arugula salad, you can add toppings like cheese, seeds, and nuts. These improve the texture and flavor of the salad. It's a great colorful summer salad that you can enjoy during lunch or dinner. You can cut the stone fruits ahead and refrigerate them to save time. You can serve the salad cold or at room temperature. It is very easy and quick to make this salad once you have the dressing and fruits ready.
