Dessert

Peach Salad II with Orange Poppyseed Dressing Recipe

ByNoah Steele April 8, 2026April 8, 2026

Introduction

This refreshing Peach Salad with Orange Poppyseed Dressing combines juicy peaches, peppery rocket, and creamy feta for a delightful summer dish. The tangy, slightly sweet dressing ties all the flavors together, making it perfect as a light lunch or side salad.

This image shows a salad in a white bowl with a slightly rustic, thick edge. The base layer is fresh, dark green arugula leaves that fill the bowl. On top of the greens, there are bright yellow and orange peach slices placed mostly around the center and edges, adding a juicy, smooth texture. Scattered over the peaches and arugula are crumbles of white cheese with a soft, crumbly texture, giving contrast in color and form. There are also small pieces of brown walnuts spread across the salad, adding a rough, crunchy texture. The salad is lightly sprinkled with black pepper and dressed with a drizzle of dark balsamic vinegar, creating small shiny spots. A gold-toned fork and spoon are partially placed inside the bowl. The salad is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g (4oz) baby rocket/arugula
2 yellow peaches, ripe and juicy, halved then cut into thin slices (nectarines also work)

1/3 cup walnuts, lightly toasted then broken or chopped into pieces
70g (2oz) creamy Danish feta (or Persian marinated feta or goat cheese)

2 tbsp apple cider or white wine vinegar
6 tbsp extra virgin olive oil (or a nut oil)

1 tsp orange zest, finely grated (optional)
2 tsp Dijon mustard
1 tbsp poppy seeds

1/4 tsp sugar
1/4 tsp salt

Instructions

Step 1: Prepare the dressing by combining apple cider or white wine vinegar, olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt in a jar. Shake well until all ingredients are fully mixed.

Step 2: Place the baby rocket in a large bowl. Drizzle with a small amount of the dressing and toss gently to coat the leaves.
Step 3: Transfer one-third of the dressed rocket to a serving bowl. Scatter over one-third of the peach slices, toasted walnuts, and crumbled feta. Drizzle with more dressing. Repeat layering two more times until all ingredients are used. Serve immediately.

Tips & Variations

For extra crunch, add sliced almonds or pecans in place of walnuts.

Swap out the feta for goat cheese if you prefer a tangier flavor.
Use nectarines instead of peaches for a slightly firmer texture.
Chill the dressing ingredients in advance to help flavors meld better.

Storage

This salad is best served fresh. You can store leftover dressing separately in the refrigerator for up to one week. If you need to save the salad, keep the components separate and dress just before serving to prevent sogginess.

How to Serve

A close-up view of a fresh salad in a round bowl with a light beige rim, placed on a white marbled surface with a gray cloth nearby. The salad has three main layers: a base of bright green arugula leaves spread all over the bowl, medium-thick slices of yellow-orange peaches with red edges arranged on top of the greens, and crumbled white goat cheese scattered unevenly above the peaches. Small walnut pieces are mixed throughout, adding a brown and rough texture. A dark poppy seed dressing drizzled sparingly completes the look, with gold and black salad serving utensils partly inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this salad?

Frozen peaches may become too soft and watery when thawed, which can affect the texture and flavor of the salad. Fresh, ripe peaches are recommended for the best results.