Ingredients

1 1/2 Tbsp pitted and black olives

1 Tbsp thinly sliced scallions

2 cups arugula leaves

1 Tbsp olive oil, plus more for drizzling

1/8 tsp salt

1 lemon

1 ripe peach, cut into thin wedges

crumbled feta cheese

1/3 cup roughly chopped pistachios

Preparation

  1. In a mixing bowl, combine the olives and scallions. In a larger bowl, toss the arugula with the oil, salt, and a small squeeze of lemon.

  2. Divide the arugula between two plates; top it with peach wedges and feta cheese. Finish with pistachios, the olive-scallion mixture, a drizzle of olive oil, and an extra squeeze of lemon.