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peach and cherry summer salad


Yield: 16-18 appetizer sized portions

Rating: The epitome of a summer salad but very easy.


Salad Ingredients:

1 cup of pitted cherries

3 peaches or nectarines, sliced thin

4 radishes, sliced thin

½ head of radicchio, sliced small

1 box baby arugula


Dressing Ingredients:

1 tablespoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon black pepper

1 clove garlic, chopped (or 2 frozen garlic cubes)

¼ cup balsamic vinegar

1 tablespoon honey

¼ cup extra virgin olive oil



To make your dressing whisk together in a small bowl the Dijon, salt, black pepper, garlic, vinegar and honey.  Slowly whisk in the oil – drop by drop – until it is all fully incorporated.


To assemble your salad - take a large platter and layer your arugula, then your radicchio, radishes, peaches and finally your cherries.  Dress your salad right before serving.


Plan Ahead:

The dressing can be made ahead and stored in the fridge for up to 10 days.  The salad should be cut the day of serving and dressed right before eating. 

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