Nectarine Salad
A fresh summer salad combining ripe nectarines, peppery arugula, creamy burrata, toasted nuts, and a bright honey-lime vinaigrette. Ready in 20 minutes.
Ingredients
Salad
- 4 ripe nectarines halved, pitted and sliced
- 4 cups baby arugula
- 8 oz burrata or fresh mozzarella, torn
- ⅓ cup toasted sliced almonds or chopped pistachios
- ¼ small red onion thinly sliced (optional)
- Handful fresh basil leaves torn
- Flaky sea salt and freshly ground black pepper
Honey-Lime Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey or maple syrup for vegan
- 1 tbsp fresh lime juice
- 1 tsp apple cider vinegar
- ½ tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Whisk together olive oil, honey, lime juice, vinegar, Dijon, and a pinch of salt and pepper in a small bowl or jar until emulsified. Taste and adjust sweetness or acidity.
- Heat a small skillet over medium heat. Add the almonds or pistachios and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.
- Halve and pit the nectarines, then slice into thin crescents. If fruit is very soft, handle gently to avoid mashing.
- On a large platter or individual plates, layer arugula, nectarine slices, torn burrata, and red onion if using. Drizzle about two-thirds of the dressing over the salad and gently toss or arrange for presentation.
- Sprinkle toasted nuts and torn basil on top. Season with flaky sea salt and cracked black pepper. Serve immediately with extra dressing on the side.
Notes
- For a smoky flavor, quickly char nectarine halves on a hot grill for 30–60 seconds per side before slicing.
- Swap burrata for fresh mozzarella or goat cheese if preferred.
- Make the vinaigrette ahead and store in the fridge for up to 3 days; bring to room temperature and whisk before serving.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 7gFat: 26gSaturated Fat: 6gSodium: 220mgSugar: 13g
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