Layered Peach Salad II with Zesty Orange Poppyseed Dressing

Heavy fruit wedges naturally fall beneath lighter leaves in a large dish. Assembling this Layered Peach Salad II with Zesty Orange Poppyseed Dressing in three equal tiers ensures the 2 yellow peaches stay visible on top. The 4 oz (120 g) of robust baby rocket easily supports the toppings, and a freshly emulsified vinaigrette coats every bite.

Choosing the peaches and greens

The Peach Salad relies on fresh yellow peaches. You need 2 fully ripe peaches to get the right sweetness and soft texture. Unripe peaches stay too firm and lack the juice a good salad needs. Canned peaches are too soft and will not work for this dish. Nectarines are a direct substitute if you have them on hand. Cut the fruit in half, remove the pit, and cut the halves into thin slices.

To keep those heavy fruit slices from sinking, you want a strong foundation. The 4 oz (120 g) of baby rocket (also known as arugula) gives the Peach Salad plenty of structure to support the toppings. Try to avoid delicate options such as a tender spring mix or soft lettuces. The weight of the peaches will easily crush softer leaves and push everything straight to the bottom of your serving bowl.

Orange Poppyseed Dressing

A good dressing needs oil and acid to mix properly. You make the Orange Poppyseed Dressing in a simple glass jar. Measure 2 tablespoons of apple cider or white wine vinegar, 6 tablespoons of extra virgin olive oil, 1/4 teaspoon of sugar, 2 teaspoons of Dijon mustard, 1/4 teaspoon of salt, and 1 tablespoon of poppy seeds directly into the jar.

You can also add 1 teaspoon of finely grated orange zest for a stronger citrus note. Seal the lid tightly. Shake the jar hard until the oil and vinegar mix into a single opaque liquid. The poppy seeds add a mild nuttiness and show up as distinct dark specks against the bright fruit in the final dish.

Preparing the greens

You start the salad assembly by working with the 4 ounces (120 g) of rocket first. Place the greens in a large mixing bowl. Drizzle a small amount of the Orange Poppyseed Dressing over the leaves.

Toss the rocket gently until the leaves have a light, even coat of dressing. You toss the greens before adding any heavy ingredients so the leaves do not clump together in the bowl.

Building the layers

Heavy fruit and nuts naturally sink to the bottom of a large bowl. You build the salad in layers to distribute the toppings evenly and keep the peaches visible on top. You do this in three separate stages.

Move one third of your dressed rocket to a large serving dish. Scatter one third of the sliced peaches over the greens. Add one third of the lightly toasted walnuts and one third of the cheese. You can toast the 1/3 cup of walnuts first to give them a better crunch. The recipe uses 2 ounces (70 g) of creamy Danish feta. This style of feta or a Persian marinated feta provides a creamy texture and salty flavor. Goat cheese works just as well.

Add a small drizzle of the shaken dressing over this first layer. Repeat this entire process two more times with the remaining greens, fruit, nuts, and cheese. You end up with a tall salad where every scoop contains equal parts of the fresh ingredients.

Variations and what to serve with it

You have plenty of flexibility when it comes to the crunch in this recipe. Pecans make a wonderful substitute for the walnuts. If you are looking for a completely nut-free alternative, you can simply toss in some sunflower seeds, or you might choose to use pepitas instead.

Serve the salad immediately after you finish layering it. It pairs well with grilled barbecue meats or quick summer main dishes. If you need to feed a crowd, you can serve it as part of a larger spread next to a starchy salad and fresh bread.