Arugula and Peach Salad

The peppery taste of arugula complements the peaches beautifully in this refreshing salad.

  • Prep Time: 20 minutes
  • Makes: 6 servings
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All You Need

  • 6 ripe peaches, sliced (4 ½ cups/1.1 L)
  • 1/3 cup (75 mL) olive oil
  • 3 tbsps (45 mL) McCormick Gourmet 100% Organic Sesame Seed
  • 1/3 cup (75 mL) white balsamic vinegar or Champagne vinegar
  • 3 tbsps (45 mL) chopped fresh cilantro
  • 4 tsps (20 mL) McCormick Gourmet 100% Organic Basil Leaves
  • 4 tsps (20 mL) sugar
  • 1 tbsp (15 mL) McCormick Gourmet 100% Organic Dill Weed
  • 9 cups (2 1/4 L) baby arugula leaves
  • 1/3 cup (75 mL) thinly sliced green onion
  • 3/4 cup (45 mL) cumbled blue cheese


  1. Toss peaches, oil, vinegar, cilantro, basil, sugar and dill weed in large bowl. Let stand 15 minutes

  2. Just before serving, toss arugula, peach mixture and green onion in large bowl. (Or divide among individual plates.) Sprinkle with blue cheese and sesame seed

  3. Chef’s Tips: To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting. Prepare as directed using other stone fruit, such as nectarines or plums.


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