An arugula-plum salad with a sweet and bright poppy seed vinaigrette is a refreshing late summer salad that you can modify endlessly.
The late summer salad I can’t stop eating. It’s a balanced blend of peppery arugula, sweet plumcots, and an irresistible poppy seed dressing.
I am not exaggerating when I tell you that I made this salad three times last week. It’s one I continue coming back to over and over as I work my way through all the summer stone fruits. I’ve been particularly fond of plumcots. I’ve been loving the crisp, sweet flavor and firm texture of green and gold plumcots this season.
For this salad, I used a mix of green plumcots and gold rush plumcots, though I’ve made this with all green plumcots before. It really depends on what you can find!
What is a plumcot? As the name suggests, it’s a cross between a plum and an apricot. There are plenty of varieties, ranging from green, dapple, gold, red, and deep purple! Some plumcots are very juicy and soft, while others are firm and crisp.
Fortunately, this recipe is easily adaptable depending on the season and what’s available to you. You can make this salad with nearly any stone fruit, such as peaches, pluots, apricots, nectarines, or plums.
How to make this arugula-plum salad
What you need
- Plumcots: I used green plumcots, though they ripened on my counter to the golden red color you see above. Your favorite stone fruit will work here!
- Sourdough bread: I used a few slices of sourdough that I cut into bite-sized cubes for homemade croutons. You could also make the croutons with brioche bread or challah instead for more decadence!
- Arugula: I use peppery arugula to contrast the sweetness of the fruit, but your favorite salad green will work here.
- Cucumber: I love the crisp crunch of fresh cucumbers in the salad, but you can get creative with vegetables you like. Try it with shredded carrots, thinly sliced radishes, or even sliced avocado.
- Poppy seed vinaigrette: For the dressing, you’ll need lemon juice, Dijon mustard, honey, poppy seeds, and extra virgin olive oil.
How to make it
- Step 1: Cube the sourdough bread and toss the cubes with extra virgin olive oil. Toast in the oven for about 10 to 12 minutes until crisp and browned.
- Step 2: Meanwhile, make the dressing. Combine all of the ingredients in a bowl and whisk until smooth and emulsified.
- Step 3: Assemble the salad. Gather the arugula, cucumber slices, and plumcot slices in a large bowl. Pour the dressing on top. Add the toasted sourdough cubes and toss gently to combine.
From there, you’re ready to serve it up. Divide the salad between bowls and dig in!
Arugula-Plum Salad
Equipment
Ingredients
Poppy seed dressing:
- 1 lemon (juiced; approximately 2 tablespoons lemon juice total)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (plus more to taste)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons poppy seeds
- Salt and pepper
Salad:
- 8 ounces sourdough bread (cut into bite-sized cubes)
- 1 tablespoon extra virgin olive oil
- 4 ounces arugula
- 2 Persian cucumbers (sliced into rounds)
- 2 green plumcots (pitted and thinly sliced; or use nectarines, apricots, pluots, or red plumcots)
- Salt and pepper
Instructions
Toast the sourdough:
- Preheat oven to 425ºF.
- Toss the cubed sourdough with 1 tablespoon extra virgin olive oil. Season with a pinch of kosher salt and black pepper.
- Arrange the cubes on a baking sheet and transfer to the oven for 10 to 12 minutes until browned. Remove from the oven and set aside.
Make the dressing:
- Combine 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon honey, 3 tablespoons extra virgin olive oil, and 2 teaspoons poppy seeds in a bowl. Whisk until completely smooth and emulsified. Taste and season with salt and pepper.
Prepare the salad:
- Gather the arugula, sliced cucumber, and sliced plumcots in a large bowl. Pour the poppy seed dressing over the salad. Add the toasted sourdough bread cubes and toss to combine.
To serve:
- Spoon the salad onto plates and serve with the remaining poppy seed dressing on the side. Enjoy!
