Peach, Arugula, and Feta Salad
This Peach, Arugula, and Feta Salad is the perfect harmony of sweet, peppery, and creamy flavors, all tied together with a luxurious drizzle of basil-infused olive oil. Ripe, succulent peaches (or nectarines!) bring a burst of sunshine, while arugula adds a bold, peppery bite, and feta lends just the right touch of salty richness. The secret? A small but mighty amount of the finest olive oil, infused with fresh basil, to elevate every bite showcases how the highest-quality olive oil brings life to a dish.
Peach, Arugula, Feta Salad with Basil Infused Olive Oil
Serves 4
Prep Time: 10 minutes plus a hour, and up to 24 hours for infusing oil
1/4 cup (57 grams) olive oil
8 torn basil leaves, plus 6 leaves for serving
2 teaspoons (10 milliliters) white balsamic vinegar
5 oz (142 grams) arugula
2 ripe, peeled peaches or unpeeled nectarines, each sliced into 10 pieces
1/3 cup (79 grams) feta cheese, crumbled
1/3 cup (79 grams) Marcona almonds, chopped
Salt and pepper to taste
Directions
Combine olive oil and torn basil leaves in a small microwave-safe bowl. Heat in the microwave for 30 seconds, then cover with plastic wrap and let it steep at room temperature for at least 1 hour and up to 24 hours.
In a small container, whisk together 2 tablespoons of the infused oil, the white balsamic vinegar, and a pinch of salt. In two bowls, place the arugula and peaches (or nectarines), then divide the vinaigrette between them, lightly tossing to coat and drizzling any remaining liquid from the fruit over the arugula.
Divide the arugula among 4 plates. Top each with 5 slices of fruit, crumbled feta, chopped almonds, and thinly sliced fresh basil leaves. Grind a bit of fresh black pepper on top, then drizzle with the remaining infused olive oil as desired.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
