Peach Salad With Arugula, Basil, And Goat Cheese Recipe-Learn Like a Pro:- I find it easy to get into a salad rut. Let’s spice up summer with a rocket salad recipe today. Today’s rocket salad is perfect with fresh greens, leftover sourdough bread, peaches and soft goat cheese (or feta).
Peach Salad With Arugula, Basil, And Goat Cheese Recipe-Learn Like a Pro
The best ingredients of the season, greens and peaches, are used to make a salad that is perfect for summer. Croutons made from scratch, goat cheese, and a homemade lemon vinaigrette are the toppings for this dish. This salad is the ideal combination of crunchy goat cheese, stone fruit, fresh greens, and bread that has been left over from another meal.
INGREDIENTS
For the Croutons:
- 2 cups old, almost-stale bread cut in 1” cubes
- 2 TB extra virgin olive oil
- pinch salt
For the Salad Dressing:
- 1/3 cup extra virgin olive oil
- 2 TB tahini
- 1/2 lemon juiced
- 1/2 tsp apple cider vinegar
- 1 garlic clove minced
- 1/4-1/2 tsp salt to taste
For the Salad:
- 5 cups arugula (packed cups)
- 1/4 cup roughly chopped fresh herbs such as: mint, basil, parsley, or a mixture of fresh herbs (optional)
- 2 ripe peaches pitted and sliced into 1/4-inch slices
- 2 ounces goat cheese I like Humboldt Fog from Cypress Grove. For this cheese, I thinly slice and serve with the rind on. If you prefer, crumble the goat cheese.
- salt
- pepper
Special Equipment:
- sheet pan
- parchment paper
- large bowl
- serving platter or salad bowl
- mason jar or storage jar for the dressing
Also Read:-Sweet Potato Casserole with Streusel Topping Recipe-Step by Step Guide
INSTRUCTIONS
For the Croutons:
- Preheat the oven to 375 degrees Fahrenheit.
- Spread the bread squares out on a baking sheet that has been lined with parchment paper after that you have tossed them in the olive oil.
- In the event that your baking sheet does not have a problem with food sticking to it, parchment is not required anymore.
- The bread should be seasoned with a little bit of salt.
- About fifteen minutes into the baking process, the bread should be crisp.
- Put the croutons in a separate bowl and let them cool down.
For the Salad Dressing:
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The olive oil, tahini, lemon juice, apple cider vinegar, garlic, salt, and pepper should be introduced into a small jar (a mason jar with a capacity of 8 ounces is an excellent choice).
- Make sure the lid is on the jar, and then shake it to combine all of the ingredients.
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Be sure to use the dressing as soon as possible (for instructions on how to put together the salad, see below), and save any leftovers to keep in the refrigerator for up to two weeks.
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This is an excellent dressing that can be used for any salad at any time.
For the Salad:
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To a large plate or salad bowl, add the rocket leaves and fresh herbs (if you happen to be using them; I particularly enjoy a combination of mint and basil or just basil).
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Slices of peach should be distributed evenly across the salad, along with goat cheese (either in slices or crumbles; it is always best to serve goat cheese at room temperature), and croutons that have been allowed to cool.
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The salad should be seasoned with a pinch or two of salt and fresh pepper before the dressing is added to it.
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The amount of salad dressing that you use is entirely up to you. It is best to consume this salad as soon as it is made because it does not keep well.
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Put some shredded chicken, prawns, salmon or grilled steak on top of this dish to turn it into a meal.
NUTRITION
- Calories: 663kcal
- Carbohydrates: 70g
- Protein: 18gFat: 36g
- Saturated Fat: 7g
- Cholesterol: 7mg
- Sodium: 822mg
- Potassium: 503mg
- Fiber: 7gSugar: 14g
- Vitamin A: 1063IU
- Vitamin C: 17mg
- Calcium: 244mg
- Iron: 6mg
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