This simple Grilled Nectarine Arugula salad is utterly perfect when juicy nectarines or peaches are ripe. Peppery arugula, a tangy vinaigrette made with Dijon mustard and raspberries and a scattering of feta and pistachios all combine to make the perfect summer salad that you'll want to eat all season!
This is THE salad of mid-summer, when stone fruit such as fresh peaches and nectarines are ripe and bursting with flavor. It's light, tangy and the kind of salad I would want to order, along with some fries and a crisp glass of white wine somewhere fancy while watching the sun go down.
If you want to serve this salad up to guests (and I suggest you do, because they'll love it), it would be AMAZING as part of an elegant outdoor lunch or dinner. Why not serve with this Vegan Spanakopita (Greek Spinach Pie) and this Eggplant and Olive Tapenade with some crusty bread. Alternatively it would be great at a Summer BBQ, just grill the nectarines on the BBQ grill before it gets too hot!
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🍑Ingredients
Here are the ingredients you'll need to make this Arugula Nectarine Salad.
- Ripe Nectarine or Peaches: Make sure to choose lovely fragrant sweet nectarines. They should give slightly when you touch them, and smell glorious.
- Arugula/Rocket : I know this deliciously peppery leaf as rocket, but it's also called arugula. Make sure to choose fresh arugula that isn't soggy or blackened.
- Pistachios (or pine nuts or walnuts): I like these to add crunch and texture to the salad.
- Vegan Feta Cheese: I like Violife vegan feta as it's affordable and pretty delicious. If you had a fancy artisan vegan creamy goat cheese or blue cheese you wanted to use, then go ahead, it will be delicious.
- Raspberries (Optional) - I use raspberries in the vinaigrette and scattered through the salad. They have an affinity with peach and nectarine flavors (and I love them!)
- Spring Onions (Scallions)- I always like a little bit of onion in my salads. Choose your own favorite.
- A light vinegar: I used rice wine vinegar, however raspberry vinegar, ACV or white wine vinegar would all be delicious.
- Dijon Mustard. I thriftily used up the ends of a jar to make my vinaigrette, but you need a heaped teaspoon of dijon mustard (or maybe two) in total.
- Extra Virgin Olive Oil: Don't skimp, it does taste the best and really brings out the flavor in the salad!
- Flaky Sea Salt or Kosher Salt.
See recipe card for quantities.
👩🍳Instructions
Before starting your salad, wash the produce thoroughly. Cut the spring onions and chop the nectarines into wedges.
1. In a dry pan, gently toast the pistachios or other nuts you are using. Keep an eye on them as they will burn quickly.
2. Brush the nectarine wedges with a little olive oil and grill, pan fry or broil until softened, juicy and are a little caramelised.
3. Mix all the vinaigrette ingredients together. If you want to add fresh raspberries to the vinagrette, squash them up a little. Taste test and add more oil, salt or vinegar as needed.
4 & 5. Add a little vinaigrette to the bottom of the bowl you want to serve it in. Then layer on all the other salad ingredients as desired.
To serve, crumble over some vegan feta and pour over the vinaigrette and toss the salad.
Hint: I prefer to add the vinaigrette just before serving to keep the salad leaves from wilting.
🌶️Substitutions & Variations
Here are some easy substitutions or ways you can switch up this recipe to suit your tastes.
- Baby Spinach - instead of arugula or rocket, choose baby spinach or other baby leaf salad.
- Without Nuts - If you or your guests or family can't eat nuts, toasted pumpkin seeds or roasted chickpeas would add a nice crunchy element.
- Fresh Mozzarella or Burrata -there are a few companies making vegan mozzarella and burrata. If you can get your hands on some, this salad would be the perfect salad to try them with!
- Other onions: Red onions soaked in a little vinegar to remove their potency or chives would be nice.
- Fresh Basil or Mint: I used mint when photographing my salad, but it's also super yummy with basil.
🔪Equipment
You'll need a small bowl or jar to mix up the vinaigrette, a griddle or frying pan to grill the peaches or nectarines plus a good knife to make this salad. To serve a shallow and wide, large salad bowl will help with presentation.
🫙Storage
This salad is best served on the day it is made. If you want to prep any of the ingredients ahead of time, you can toast the nuts. Store any leftovers in an airtight container in the fridge and eat within a day.
Top tip
Add a little dressing to the bottom of the salad bowl, then add all the ingredients on top. Before serving drizzle over more dressing, then toss the salad gently. This ensures everyone gets a good amount of dressed salad.
❓FAQ
Peaches and Nectarines are very similar, in fact, the only difference is that peaches have furry skin, and nectarines have smooth skin! Both come in an array of shapes and sizes and are equally delicious. Use them interchangeably in recipes.
Yes, they are the same green salad leaf! Also known as Rucola in Italy, and Roquette in France, Arugula is the name used in North America and Rocket is used in the UK, Australia and New Zealand.
Love Salads?
Here are some of my other favorite salad recipes that I hope you'll love:
BBQ Season
Here are some great BBQ dishes to serve up with this Nectarine Arugula Salad:
📖 Recipe
Grilled Nectarine (or Peach) Arugula Salad
Equipment
- 1 griddle pan
- 1 salad bowl
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 500 g (1 ⅓ lb) nectarines (about 4 whole) (or peaches- )
- 120 g arugula/ rocket
- 50 g fresh raspberries
- 100 g shelled pistachio nuts (*fresh, unsalted)
- 60 g vegan feta cheese
- 3 tablespoon spring onions (about 3 onions total. )
- 1 teaspoon olive oil (to brush the nectarines)
For the Raspberry Vinaigrette
- 2 teaspoon dijon mustard
- 2 teaspoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 6 raspberries
- ½ teaspoon salt (or to taste)
Instructions
- Toast the shelled pistachio nuts until fragrant in a dry frying pan100 g shelled pistachio nuts
- Cut the nectarines or peaches into wedges and brush with a little oil.
- Heat up your griddle pan (or bbq), then briefly sear the nectarine wedges so the they get yummy caramelised edges.500 g nectarines (about 4 whole), 1 teaspoon olive oil
- Crumble the vegan feta and chop the spring onion finely.60 g vegan feta cheese, 3 tablespoon spring onions
- Make up the vinaigrette by combining the mustard, vinegar, olive oil and salt, along with the raspberries. Shake or mix well, so the raspberries break up and sweeten the vinaigrette. Taste and adjust as needed.2 teaspoon dijon mustard, 2 teaspoon white wine vinegar, 1 tablespoon extra virgin olive oil, 6 raspberries, ½ teaspoon salt
- Assemble the salad on a plate, by first adding a little vinaigrette. Then layering on the arugula, nectarine wedges, feta, pistachios and extra raspberries.120 g arugula/ rocket, 50 g fresh raspberries
- Serve immediately with more vinaigrette to pour over the top.
Video
Notes
- Baby Spinach - instead of arugula or rocket, choose baby spinach or other baby leaf salad.
- Without Nuts - If you or your guests or family can't eat nuts, toasted pumpkin seeds or roasted chickpeas would add a nice crunchy element.
- Fresh Mozzarella or Burrata -there are a few companies making vegan mozzarella and burrata. If you can get your hands on some, this salad would be the perfect salad to try them with!
- Other onions: Red onions soaked in a little vinegar to remove their potency or chives would be nice.
- Fresh Basil or Mint: I used mint when photographing my salad, but it's also super yummy with basil.
Hibiscus says
Peach is my all time favorite fruit, I love this salad. I can't wait to try these Peach and Feta Combo.
Gus says
Loved this recipe! I never tried grilling peaches and it was a revelation! Thanks!
Louise-Claire Cayzer says
The perfect salad for summer! So yummy.