A summer salad made with the season's best ingredients: greens and peaches. Topped with homemade croutons, goat cheese, and a homemade lemon vinaigrette. This salad is the perfect blend of fresh greens, leftover bread, stone fruit, and soft goat cheese.
Preheat the oven to 375°F.
Toss the bread squares in the olive oil and spread them on a baking sheet lined with parchment paper. Parchment is optional if your baking sheet doesn't have an issue with food sticking. Sprinkle the bread with a pinch of salt. Bake until the bread is crispy, or about 15 minutes. Set the croutons aside and allow to cool.
Add the olive oil, tahini, lemon juice, apple cider vinegar, garlic, salt, and pepper to a small jar (an 8-ounce mason jar works well). Seal the jar with a lid, and shake to combine the ingredients. Use the dressing immeadiately (see directions for salad assembly below) and reserve any extra to store in the fridge for up to 2 weeks. This is a great all-purpose dressing to use any salad.
Add the arugula leaves and fresh herbs (if using--I love a mixture of mint and basil or just basil) to a large plate or salad bowl. Arrange the peach slices throughout the salad, along with the goat cheese (slices or crumbles, always best served at room temperature), and the cooled croutons. Before adding the salad dressing, sprinkle the salad with a pinch or two of salt and fresh pepper. Dress with as much salad dressing as desired. This salad will not keep, so it's best consumed after making. To make this a meal, add shredded chicken, shrimp, salmon, or grilled steak.
Recipe by Live Simply | https://livesimply.me/arugula-salad-with-peaches-and-lemon-vinaigrette/