Nectarine salad is a colourful, delicious and surprisingly nutritious light summer recipe. It's also simple and quick-to-make. Sweet nectarines hot off the griddle, juicy tomatoes and creamy mozzarella come together to create a delightful combination of flavours, textures and colours.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: British
Keyword: basil, mozzarella, nectarines, pine nuts, salad, summer
1pinchchilli flakesmild or hot, depending on preference
1pinchsea or rock salt
2tbspextra virgin olive oil
Salad
8lettuce leaves
6cherry tomatoeshalved
1mozzarella ball
1handfulbasilor mint
2nectarinesjust ripe, but still firm are best
1tspolive oil
1pinchsea or rock salt
2tsppine nuts(10g)
Instructions
Dressing
Finely slice the spring onion and place in a small bowl. Squeeze the lemon juice over the top and leave it to pickle whilst you get on with the salad.
1 spring onion (scallion), ½ lemon
Just before serving add the salt, honey, and chilli flakes to the onions and give a good stir.
1 tsp honey, 1 pinch chilli flakes, 1 pinch sea or rock salt
Finally stir in the olive oil.
2 tbsp extra virgin olive oil
Salad
Wash the salad leaves and shake dry or use a salad spinner.
8 lettuce leaves
Lay the leaves over the bottom of a shallow salad bowl.
Halve the tomatoes and scatter over the salad leaves.
6 cherry tomatoes
Tear the mozzarella into smallish pieces with your hands and scatter over the tomatoes.
1 mozzarella ball
Roughly chop or tear the basil leaves and scatter over the mozzarella.
1 handful basil
Quarter the nectarines and remove the stones. Then slice each quarter into halves.
2 nectarines
Place the slices in a bowl, pour in the olive oil and season with salt. Give them a good stir.
1 tsp olive oil, 1 pinch sea or rock salt
Heat a griddle so that it's smoking hot. You can use a hot grill instead. Griddle or grill the nectarine slices for 2 minutes each side or until you get char marks.
Lay the slices over the salad.
Whilst the nectarines are grilling, briefly toast the pine nuts in a hot pan. Be careful not to burn them.
2 tsp pine nuts
Drizzle the dressing over the salad, then scatter the pine nuts over the top.
Notes
If you want to play around with the recipe, try swapping the nectarines for peaches, the mozzarella for burrata and the basil for mint.Serve with some crusty bread, if liked.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.