Here it is, September already, and I’m in full-on denial. Maybe that should be “fall” on denial! I keep seeing little signs of fall, although you wouldn’t know it by the weather. Or the glut of fruits & veggies at the store. The gorgeous Colorado peaches (I think some of the best) inspired this Arugula & Peach Salad with Feta & Bacon.
Arugula & Peach Salad with Feta & Bacon
I was also inspired by Midwest Living’s Bacon, Bleu Cheese & Nectarine Salad. I’ve been cooking a lot from their July/August 2021 issue and if I hadn’t left it back home in Minnesota (I’m still at the folk’s house, caring for them in SD) I might be making more. You can click the tag “Midwest Living” (at the bottom of the post) to see some of the great dishes on my site inspired by them.
About Arugula & Peach Salad with Feta & Bacon:
First of all, a disclaimer. Since I made this in South Dakota, I couldn’t pick the arugula from my garden back home. It’s so pricey at the store, but grows like a weed. If you like arugula and like to garden, consider arugula if you haven’t yet. For today’s salad, I used arugula from the store and just about died at the price!
This salad is truly amazing. There are so many fresh flavors playing off each other – while you might think it could be a clash of flavors, the tangy feta, smoky bacon, and juicy, fruity peaches, it’s more like a symphony. Each flavor has enough oomph to stand on its own but harmonizes with every component of the salad.
The Dressing
About the Dressing:
As you scan through the dressing ingredients, you’ll see that 1/2 of a peach is added to the blender, giving the dressing a little body and a heavy, fruity flavor. The bit of sweetness balances the vinegar so well and gives a little heft and body to the dressing as well as that gorgeous peach flavor.
I gotta admit, I have stolen this idea for other salads. I’ve done this so far using raspberries once and strawberries another time. I loved both of those dressings, too. Just keep in mind that these dressings only keep for two to three days.
Making Arugula & Peach Salad with Feta & Bacon:
You are going to want to start with the bacon and the chicken because you’ll want those items cooked and cooled before adding to the salad. I do like to make my Buffet Style Oven Bacon for this and almost all recipes using bacon; it’s just so easy and mess-free. While you’re at it, you might want to make extra for BLT’s later.
The chicken is simply poached. Just add your chicken to a saucepan and cover with water by about 2 inches. Add salt and a little pepper or a few peppercorns. Place the pan on a burner and bring to a boil, reduce to a low simmer – bubbles should just break the surface. Continue to cook gently until chicken is cooked through, ten minutes or so, depending on the size of the breasts. If possible, cool right in the cooking water. To use in the salad, shred chicken.
That’s all the cooking involved, and remember, the chicken is optional. The rest of the salad means slicing the peaches and radishes and arranging everything. Easy, peasy.
Arugula & Peach Salad with Feta & Bacon
Saving Money on Arugula & Peach Salad with Feta & Bacon:
As mentioned above, if arugula is too pricey, consider subbing other greens. A spring mix combined with a little spinach is great. Spinach is almost always inexpensive and a great way to stretch a few of the pricier greens or salad mixes. This salad would be excellent with kale, too. Remember, if you can buy your salad greens in bundles or heads, you’ll pay a lot less than you would for any of the greens in bags or plastic.
Bacon keeps well and freezes beautifully – always buy on sale. You’ll find sales on bacon before almost every holiday. Use a coupon if you have one or check the website of the producer.
Feta is much better (and less expensive) if you buy a block instead of crumbles. Watch the price per pound and don’t be fooled by packages of crumbles that are about the same size as a block. If you look closely, you’ll find the crumbles weigh much less than the block.
“Near the Deli” cheese goes on special often and coupons may come out months ahead of the sales but have long expiration dates. Pick up the coupons from the hang tags if you see them, then hang on to them.
Arugula & Peach Salad with Feta & Bacon
Arugula & Peach Salad with Feta & Bacon
Ingredients
- 2 to 3 peaches, pitted and cut into wedges, tossed in a little lemon juice, 1/2 of a peach reserved for the dressing
- 1 to 2 tablespoons lemon juice (for the peaches)
- 1 tablespoon finely chopped onion
- 4 teaspoons white wine vinegar
- 4 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- several grinds of black pepper (be generous)
- 2 to 3 cups loosely packed baby arugula
- 1 cup of spinach
- 5 radishes, thinly sliced
- 4 slices bacon, crisply cooked and crumbled (try the oven bacon)
- 1/2 cup Feta (peppered is great, here) crumbled
- 1 large chicken breast, poached and shredded (optional)
Instructions
In a blender or small food processor, combine the half peach, the onion, vinegar, oil, mustard, honey, and salt & pepper. Cover and blend or process until smooth, adding a little water if needed to thin to a dressing consistency. Taste and adjust; this should be a bit tart to balance out the sweetness of the peaches or if the peaches are very tart, make the dressing a little sweeter.
On a platter, arrange greens, and top with remaining peach slices, radishes, bacon, and Feta, along with shredded chicken if using. Drizzle with a little dressing and pass the rest on the side.
Note: this makes enough dressing to double the salad or to have enough for another salad, later. The full amount is included in the nutritional facts.
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