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Peach & Arugula Salad

Recipe by Rocco Gizzo on InstagramAdded 1 August 2026.

15 minutes to prep, 5 to cook. A bright, refreshing summer salad that pairs sweet sliced peaches with peppery arugula, crunchy toasted pecans, and a tangy lemon‑white balsamic vinaigrette. Finished with shaved Parmesan, it makes a light lunch or side dish.

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Peach & Arugula Salad by Rocco Gizzo, a frame from the Instagram video

Method

  1. Gather all ingredients and equipment; you will need a large mixing bowl, a small shaker or jar for the vinaigrette, and a skillet or dry pan for toasting pecans.

  2. Prepare the vinaigrette: combine lemon juice, olive oil, white balsamic vinegar, honey, and Dijon mustard in a lidded container; shake vigorously for 20‑30 seconds until emulsified, then let it rest.

    Kitchen notes · Added by ReelsMeals: The dressing looks emulsified and evenly combined. Shake until the oil and acidic ingredients no longer separate.

  3. Rinse the arugula under cold water, spin or pat dry with a clean kitchen towel, and place it in the large mixing bowl.

    Kitchen notes · Added by ReelsMeals: The arugula is dry before it enters the bowl. Dry leaves help the vinaigrette cling instead of diluting it.

  4. Slice the peaches into thin wedges or bite‑size pieces and add them to the bowl with the arugula.

  5. Toast the chopped pecans: heat a dry skillet over medium heat, add the pecans, and stir constantly for 3‑4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

    Kitchen notes · Added by ReelsMeals: The pecans are fragrant and lightly browned. Keep stirring so they toast evenly.

  6. Add the toasted pecans to the salad bowl and toss gently to distribute evenly.

  7. Drizzle the prepared vinaigrette over the salad, starting with half the amount; toss the salad to coat the leaves and fruit evenly. Add more dressing if desired.

    Kitchen notes · Added by ReelsMeals: The leaves and fruit are lightly coated. Start with less dressing and add more only as needed.

  8. Season the salad with salt and freshly ground black pepper to taste; give it one final gentle toss.

  9. Plate the salad on serving plates or a shallow bowl, spreading it out for an attractive presentation.

  10. Top each serving with a generous handful of shaved Parmesan and, if you like, an extra sprinkle of toasted pecans.

    Kitchen notes · Added by ReelsMeals: The shaved Parmesan and extra pecans sit across the salad.

  11. Serve immediately at room temperature, optionally with crusty bread on the side.

Tips while you cook

Toast pecans before dressing
Toast the chopped pecans in a dry skillet for 3‑4 minutes until fragrant, then let them cool before adding to the salad.
Shake vinaigrette briefly
Combine lemon juice, oil, vinegar, honey, and mustard in a lidded container and shake vigorously for 20‑30 seconds before letting it rest.
Add dressing gradually
Start with half the vinaigrette, toss, then add more if needed to evenly coat the leaves and fruit.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Rocco Gizzo made this.

The recipe comes from Rocco Gizzo’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Rocco Gizzo and want this changed? Email [email protected].

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