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Nectarine Salad with Citrus Vinaigrette

nectarine salad in a gold bowl topped with feta
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This summery fresh nectarine salad combines nectarines, avocado, roasted corn, basil and cheese all dressed up with a citrus vinaigrette.

  • Author: Becky Schmieg
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 6 1x
  • Category: Salad
  • Diet: Gluten-Free

Ingredients

Units Scale
  • arugula (I use about 1/2 a 5 oz container)
  • corn, 1 cup thawed fire roasted corn or 2 ears grilled corn
  • 1 nectarine, sliced + pitted
  • 1 cup cherry tomatoes
  • 1 large avocado or 2 small, cubed
  • 4 oz ball mozzarella, torn into small pieces or about 1/2 cup feta cheese
  • 1/3 cup fresh basil leaves, torn into small pieces
  • 1 small shallot, thinly sliced

You’ll need the following to pickle the shallot:

  • 1 tbsp red or white wine vinegar (what ever you are using for the salad dressing)
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • water

Dressing:

  • 2/3 cup avocado oil
  • red or white wine vinegar *see instructions for notes on measuring
  • lemon juice *see instructions for notes on measuring
  • 1 tbsp honey or agave nectar
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a small bowl or container add sliced shallot and 1/2 tsp sugar, 1 tbsp vinegar and 1/4 tsp salt. Top it off to full cover shallots with water. Stir or shake (if you have a lid), then set aside until ready to use. Refrigerate if you will not be eating them for more than 1 hour. 
  2. Make the dressing: combine oil, honey, salt and pepper in a jar with a secure lid. To measure the acid components: in a 1/3 cup measuring cup fill about half way with vinegar, then the rest with lemon juice.
  3. If grilling the corn, heat the grill to 400F. Grill corn on all sides for about 10-12 minutes, turning as necessary. Set aside to cool before trimming the kernels from the cob.
  4. Assemble the salad in a large bowl by arranging arugula, corn kernels, tomatoes, avocado, cheese, basil, nectarine slices and shallots (don’t add their pickling liquid).
  5. Toss with dressing, starting with 1/2 cup. Then add more to taste, you might not use all of it. It will be good for about 2 weeks. 

Find it online: https://www.figjar.com/nectarine-salad-with-citrus-vinaigrette/