If you enjoy sweet and savory combinations, this peach and Gorgonzola salad is a simple, elegant option that highlights summer fruit and bold cheese. Start with ripe peaches or nectarines—juicy, fragrant slices that bring natural sweetness and bright color to the plate. Next, choose a Gorgonzola piccante or another flavorful blue cheese: creamy, tangy, and slightly piquant. The contrast of sweet ripe fruit and sharp cheese is balanced and surprisingly harmonious.
This salad is quick to assemble and works equally well as a light lunch, side dish, or starter for a summer meal. Peppery arugula provides a fresh, slightly bitter base that pairs well with the fruit and cheese. A simple vinaigrette of sherry vinegar and olive oil ties everything together without overpowering the delicate peach flavor.
Serve immediately after dressing so the peaches stay fresh and the arugula retains its texture. Below is a straightforward recipe to make four servings.
Peach and Gorgonzola Salad
A bright, easy salad combining ripe peaches, peppery arugula, and tangy Gorgonzola with a light sherry vinaigrette.
Salad, Side Dish
American, Italian
Ingredients
- 4 medium peaches or nectarines skin on, cut into 8 slices each (nectarines work well)
- 2 cup arugula aka rocket
- ⅓ cup gorgonzola piccante crumbled into small pieces; use a milder blue if preferred
- 2 tbsp sherry vinegar
- 4 tbsp olive oil
- salt and pepper
Instructions
-
Arrange arugula and peach slices evenly on four plates. Toss gently so the peaches and greens mingle without bruising the fruit. Sprinkle crumbled Gorgonzola over each salad.
-
Whisk sherry vinegar and olive oil in a small bowl. Season with salt and pepper to taste, then drizzle the vinaigrette over the salads just before serving.
Recipe Notes
The cheese can typically be found at the deli counter; substitute another blue cheese if you prefer a milder flavor.