This Canakkale salad combines peaches and plums with greens, creating a juicy summer plate with bright fruit.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Wash and dry the peaches and plums, remove the pits, and slice them 1 cm thick.
Soak the arugula in vinegared water and rinse twice; wet leaves will dilute the fruit juices.
Whisk the olive oil, lemon juice, and salt in a small bowl for 30 seconds.
Toss the fruit slices with the arugula in a wide bowl, lifting from bottom to top.
Drizzle the dressing just before serving, transfer the large slices to a plate without crushing them, and serve at once.
💡 Tip: Cutting the fruit just before serving reduces how much juice the salad releases.
🍽️ Serving suggestion: Serve the fruit salad cool and drizzle olive oil over the top at the table.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~86
kcal calories
1
g protein
19
g carbs
1
g fat
5g
Sugar
0.7g
Fiber
290.8mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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