Few things scream summer like sweet, juicy fruit. And to me, nothing tastes better than a perfectly ripe nectarine—all the flavor of a peach without the fuzzy package. While most days I simply choose to eat my summer fruit in hand, I also love presenting the bounty in more creative and elaborate ways. After all, some of these juicy treats are only available a select few months, and we need to make the most of their potential whenever we get the chance.
This simple salad is a perfect showcase for the nectarine, but it’s just as good with peaches and other stone fruits like apricots or plums. Grilling enhances the sweetness of the fruit, which is complemented by the briny feta and tangy vinegar. Be sure to use firmer fruit that will hold up to the heat of cooking. Serve as a first course or light lunch, or add a protein like grilled chicken or shrimp for a more substantial meal.
Prep Time: 15 minutes
Cook time: 10 minutes
2 firm, ripe nectarines, halved or quartered
Quality extra virgin olive oil
¼ cup quality balsamic vinegar
4–6 cups arugula, packed
Sea salt and cracked pepper
2 ozs. feta cheese, broken in large chunks
1. Preheat the grill to high. Drizzle nectarines with olive oil, then season with salt and pepper. Grill, cut side down, until charred but still firm, about 2–3 minutes. Transfer to a plate.
2. In a small saucepan, bring vinegar to a boil over high heat. Reduce by half, watching carefully and swirling pan so the vinegar doesn’t burn. Once reduced it will be somewhat thick. Set aside.
3. Drizzle arugula with extra virgin olive oil and season with sea salt and cracked pepper. Divide among 2 plates.
4. Top arugula with grilled nectarines, then divide feta between plates. Drizzle with reduced balsamic vinegar. Serve immediately.