Summer Peach & Fig Salad with Balsamic Glaze

This vibrant Summer Peach & Fig Salad brings together juicy ripe peaches, fresh figs, peppery arugula, creamy goat cheese, and crunchy toasted walnuts, all drizzled with a sweet‑tangy balsamic glaze. It’s a showcase of seasonal flavors in every bite.

Why You’ll Love This Recipe

• Seasonal elegance: Highlights fresh summer fruit for a light, elegant dish.
• Flavor contrast: Combines sweet, savory, creamy, and tangy elements.
• Simple & elegant: Lightweight and visually stunning with minimal prep.
• Nutritious: Loaded with antioxidants, fiber, and healthy fats from fruit, nuts, and greens.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh ripe peaches
• Fresh figs
• Baby arugula
• Goat cheese (crumbled)
• Toasted walnuts
• Extra-virgin olive oil
• Balsamic glaze
• Sea salt and freshly ground black pepper

directions

1. Prep the fruit: Slice peaches into wedges and quarter the figs.
2. Toast the walnuts: Lightly toast in a dry skillet over medium heat until fragrant (2–3 minutes), then cool.
3. Assemble the salad: On a large platter or in a salad bowl, arrange arugula, peaches, figs, goat cheese, and walnuts.
4. Dress: Drizzle with olive oil, then finish with a generous swirl of balsamic glaze.
5. Season: Sprinkle with salt and pepper to taste.
6. Serve: Offer immediately for best texture and freshness.

Servings and timing

• Servings: 4 as a side or 2 as a light main course
• Prep time: 10 minutes
• Cook time: 3 minutes (walnut toasting)
• Total time: 13 minutes

Variations

• Greens mix: Swap arugula for mixed baby greens or spinach.
• Cheese swap: Use feta or fresh burrata instead of goat cheese.
• Nut alternate: Replace walnuts with pecans or slivered almonds.
• Fruit mix: Add sliced nectarines or berries for extra variety.
• Herb garnish: Sprinkle fresh basil or mint for a fragrant twist.

storage/reheating

• Storage: Dress just before serving—without dressing, store leftover arugula and fruit sealed in the fridge for up to 1 day.
• Reheating: Not applicable; best enjoyed chilled.

FAQs

What is balsamic glaze and can I make it myself?

Balsamic glaze is concentrated, sweetened balsamic vinegar. You can reduce ½ cup of balsamic vinegar with 1 tbsp honey over medium heat until thickened.

Can I use dried figs instead of fresh?

Fresh figs offer superior texture and juiciness. Dried figs can be used, but soak briefly in warm water to soften before slicing.

Can this salad be made ahead of time?

Prep the ingredients ahead and keep them separate. Dress just before serving to maintain crispness.

What’s the best way to toast walnuts?

Toast in a dry skillet over medium heat, stirring constantly for 2–3 minutes, until fragrant and slightly browned—watch carefully to avoid burning.

Can I make this vegan?

Yes—omit goat cheese or use a plant-based alternative. Use maple syrup instead of honey in the glaze if needed.

What can I serve this salad with?

Pairs beautifully with grilled chicken, fish, or a crusty baguette. Also works well alongside a light summer pasta.

How ripe should the peaches be?

Look for peaches slightly soft to the touch with a sweet aroma. Fully firm peaches won’t offer full flavor, while overripe ones may be too mushy.

Can I add a protein boost?

Add grilled shrimp, sliced roast chicken, or chopped prosciutto for a heartier dish.

How should I slice the fruit for best presentation?

Cut peach wedges into even slices; quarter figs vertically to show their star-like interior pattern when arranged.

Can I substitute the walnuts?

Yes—pecans, almonds, or even pistachios work well. Toast them for added flavor.

Conclusion

This Summer Peach & Fig Salad with Balsamic Glaze is a celebration of seasonal ingredients—bright, flavorful, and simple to prepare. It’s a sophisticated dish with minimal effort, perfect for entertaining or a light summer lunch.

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Summer Peach & Fig Salad with Balsamic Glaze

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This vibrant Summer Peach & Fig Salad brings together juicy ripe peaches, fresh figs, peppery arugula, creamy goat cheese, and crunchy toasted walnuts, all drizzled with a sweet-tangy balsamic glaze.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4 servings as a side or 2 as a light main course 1x
• Category: Salad
• Method: No-Cook, Toasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 fresh ripe peaches, sliced into wedges
• 6 fresh figs, quartered
• 4 cups baby arugula
• 1/3 cup goat cheese, crumbled
• 1/3 cup toasted walnuts
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic glaze
• Sea salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Slice the peaches into wedges and quarter the figs.
2. Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool.
3. Arrange the arugula, sliced peaches, figs, goat cheese, and walnuts on a large platter or in a salad bowl.
4. Drizzle the salad with extra-virgin olive oil and then with balsamic glaze.
5. Season with sea salt and freshly ground black pepper to taste.
6. Serve immediately for optimal texture and freshness.

Notes

• Swap arugula with mixed greens or spinach for variety.
• Use feta or burrata instead of goat cheese for different flavor profiles.
• Replace walnuts with pecans, almonds, or pistachios.
• Add sliced nectarines or berries for more fruit variety.
• Garnish with fresh herbs like basil or mint for a fragrant touch.

Nutrition

• Serving Size: 1/2 salad (as main)
• Calories: 280
• Sugar: 13g
• Sodium: 160mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg