Stone fruit joins forces with farmer's market vegetables in this beautiful Nectarine Salad, brought together with a champagne dressing. This recipe takes only a few minutes and is the tastiest way to get your greens this summer.
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If you've been here for a while, it'll come as no surprise to hear that I LOVE peaches. There's no better fruit to monumentalize summer in my books! Peach sangria, peach cobbler, peach avocado salsa... truly, I am a fanatic. But nectarines come close, most likely because both stone fruits are carbon copies of each other, with the only difference being the skin: fuzzy on peaches, and smooth on nectarines.
That's why when I came across these ripe, juicy fruits, I knew I had to make some special nectarine recipes out of them. The result pleasantly surprised me: a nectarine salad that looks as stunning as it is delicious.
Packed to the brim with arugula, fresh garden vegetables, and goat cheese, and tossed with a unique champagne dressing, this is quite possibly the most delicious (and beautiful) way of getting my greens. Thank me later!
For more fruit-forward salad recipes, check out my Blueberry Avocado Spinach Salad, Broccoli Raisin Salad, and Orange Salad with Honeyed Hazelnuts.
Why You'll Love This Recipe
Salad with nectarines hits all the marks for easy summer side dishes or energizing mid-day lunches — and it's about as overflowing with vegetables as my own garden is right now!
- Light and refreshing — The list of fruits and vegetables might look dense, but this salad is far from it. It's light, refreshing, and won't weigh you down in a heat wave.
- An ode to summer — With the ripe nectarines and a handful of veggies you might already be growing in your backyard, nectarine salad is all the best parts of summer produce on one platter.
- Packed with flavor — From the tender nectarine wedges to the crunchy cucumbers and creamy goat cheese crumbles, this salad is a bold showcase of complementary flavors and textures.
Ingredients and Substitutions
Nectarine Salad
Greens - Arugula is my go-to for simple summer salads because it's rich in nutrients and vitamins, and its peppery flavor is so refreshing! But spinach, lettuce, or any mixed baby greens will also do the trick.
Nectarines - The riper, the sweeter! We'll be pitting and slicing 2-3 juicy nectarines. I leave the skin on, but feel free to peel it if you prefer.
Vegetables - Tomatoes, cucumbers, and red onions play supporting roles, making this salad with nectarines even fresher and brighter, and the texture even crunchier. While this recipe calls for one large tomato, you can always use halved cherry tomatoes.
Goat Cheese - I love goat cheese for its creamy consistency that pairs well with the crisp greens and veggies. It adds a savory tang, complements the sweetness of the nectarines, and keeps the salad light without being over-assertive in flavor. Don't have goat cheese? Just swap crumbled feta!
Pistachios - For added crunch, texture, and a salty finish. Use shelled nuts for convenience.
Golden Raisins - We're working with all the textures here – we need something chewy, too! If you're not a fan of raisins, chopped dried apricots are really yummy in this (and keep consistent with the stone fruit vibe).
Salt and pepper to taste. I highly recommend flaky salt, if possible.
Champagne Dressing
Champagne Vinegar - For a salad boasting a spectrum of flavors and consistencies, I find champagne vinegar to be a less overpowering base for a dressing. Its subtle flavor doesn't dominate the way other vinegars do. That said, white vinegar or white balsamic vinegar will work in a pinch.
Olive Oil - I reach for extra virgin olive oil to make homemade dressings all the time. It's rich and peppery, balancing the tangy vinegar and sweet honey.
Honey - For a note of sweetness to balance the vinegar's tartness.
Dried Thyme - Gives the dressing a slightly herbaceous aroma.
Salt - A pinch of salt to help the flavors pop.
How to Make Nectarine Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a small mixing bowl, whisk the vinegar, dried thyme, salt, and honey until combined.
Step 2: Very slowly whisk in the olive oil until the dressing is combined and well emulsified. Set aside.
Step 3: Layer the arugula or mixed baby greens in a large serving bowl. Top it with the sliced nectarines, tomatoes, red onion, and cucumber.
Step 4: Sprinkle the vegetables with the crumbled goat cheese, pistachios, golden raisins, and salt and pepper to taste. Drizzle the salad with the dressing and enjoy!
Recipe Pro-Tips
- Very slowly whisk in the olive oil. For the best emulsification with the vinegar, go slowly with the olive oil. Pouring it in too quickly will result in the oil and vinegar separating.
- Serve after assembling. The juices from the nectarines and vegetables will soak the salad if left to sit for a while. I suggest serving shortly after you assemble, so it's enjoyed fresh and crisp.
- Dress just before serving. Similar to the tip above, you'll want to wait to add the dressing until just before serving to prevent it from sitting in the oil and vinegar for too long. No one likes a soggy salad!
Recipe Variations
- Peaches: Nectarines and peaches are almost genetically identical except for a mutation that gives peaches a fuzzy exterior and nectarines a smooth one. Because of that, peaches are a seamless substitution in this salad.
- Stone Fruit: Go all out with stone fruit and add a combination of cherries, apricots, peaches, and/or nectarines.
- Dressing: Switch up the dressing — use white balsamic vinegar instead of champagne vinegar, and whisk in 1 tablespoon of minced shallots or 1 teaspoon of smooth Dijon mustard.
- Cheese: Swap crumbled feta cheese or fresh mozzarella pearls for the goats cheese.
- Nuts: Slivered almonds, toasted pecans, or chopped walnuts can be substituted for pistachios.
- Dairy-Free: Simply omit the goat cheese.
- Vegan: Use maple syrup instead of honey and omit the goat cheese.
Serving Suggestions
Enjoy this salad as a versatile side dish or light main course. It made 5-6 side salads for 2-3 main dish portions. For a heartier main dish that includes protein, add grilled chicken, shrimp, or air fryer salmon on top.
Storage Directions
Refrigerating: Store the salad separately from the dressing for up to 2 days in the fridge. Leftover dressing can be kept in the fridge for up to 2 weeks.
FAQs
Wash and dry the nectarines, then slice them in half around the pit. Twist to separate from the pit, remove the pit, then slice into wedges.
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More Summer Salad Recipes
If you liked and made this Nectarine Salad Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Nectarine Salad
Ingredients
Champagne Dressing
- 3 tablespoons champagne vinegar or white wine or white balsamic vinegar
- ¼ teaspoon dried thyme
- 1 pinch salt
- 2 tablespoons honey or maple syrup
- ¼ cup extra virgin olive oil
Nectarine Salad
- 5 ounces arugula or mixed baby greens
- 2-3 yellow or white nectarines pitted and sliced, can also use peaches
- 1 large tomato sliced
- ¼ cup sliced red onion
- 1 cup sliced cucumber
- 3 ounces crumbled goat cheese
- ⅓ cup pistachios
- ⅓ cup golden raisins or chopped dried apricots
- salt and pepper to taste I recommend flaky salt if possible
Instructions
- In a small mixing bowl, whisk the vinegar, dried thyme, salt, and honey until combined.
- Very slowly whisk in the olive oil until the dressing is combined and well emulsified. Set aside.
- Layer the arugula or mixed baby greens in a large serving bowl. Top it with the sliced nectarines, tomatoes, red onion, and cucumber. Sprinkle the vegetables with the crumbled goat cheese, pistachios, golden raisins, and salt and pepper to taste.
- Drizzle the salad with the dressing and enjoy!
Notes
- Very slowly whisk in the olive oil. For the best emulsification with the vinegar, go slowly with the olive oil. Over-whisking will result in the oil and vinegar separating.
- Serve after assembling. The juices from the nectarines and vegetables will soak the salad if left to sit for a while. I suggest serving shortly after you finish making it, so it's enjoyed fresh and crisp.
- Dress just before serving. Similar to the tip above, you'll want to wait to add the dressing until just before serving to prevent it from sitting in the oil and vinegar for too long. No one likes a soggy salad!
- Peaches: Nectarines and peaches are almost genetically identical except for a mutation that gives peaches a fuzzy exterior and nectarines a smooth one. Because of that, peaches are a seamless substitution in this salad.
- Stone Fruit: Go all out with stone fruit and use a combination of cherries, apricots, peaches, and/or nectarines.
- Dressing: Switch up the dressing — use white balsamic vinegar instead of champagne vinegar, and whisk in 1 tablespoon of minced shallots or 1 teaspoon of smooth Dijon mustard.
- Cheese: Swap crumbled feta cheese or fresh mozzarella pearls for the goats cheese.
- Nuts: Slivered almonds, toasted pecans, or walnuts can be substituted for pistachios.
- Dairy-Free: Omit the goat cheese.
- Vegan: Use maple syrup instead of honey and omit the goat cheese.
