Biting into a ripe, juicy peach may be one of the best parts of summer. Peaches and other stone fruit like nectarines, cherries, plums, and apricots are some of summer’s tastiest fruits. Not only do they offer both sweet and tart flavor profiles, but they also exhibit impressive nutritional profiles. In the case of peaches, they offer lots of vitamin A, potassium, vitamin C, and soluble and insoluble fiber. The plant-based polyphenols and prebiotics in peaches may also be responsible for decreasing inflammation in the body.

Because peaches have a sweeter flavor profile, it’s wise to use a salad green that is very assertive. Arugula is very peppery and slightly on the bitter side, which complements the sun-ripened peaches. There is also the textural combination that makes this duo a great match. Arugula is light and crunchy, while peaches tend to be a little on the softer side. Let it be known that you should not add overripe, mushy peaches to your salad. You want peaches that are slightly firm so that they don’t turn into mush when you toss the ingredients with the dressing.

In addition to peaches and arugula, this salad contains pistachios and basil, which offer both great flavor and texture. The signature crunch and nuttiness of the pistachios is unforgettable, especially when dressed with the lemon-forward dressing. The natural saltiness from the pistachio pairs well with the acidic lemon. And there isn’t a duo that is more classic than arugula and lemon, so please enjoy this salad!