This nectarine salad works with any kind of tomato, or use a combination of varieties! It's the ultimate summer salad, full of fresh flavor and ready in just a few minutes.
Why a nectarine salad? Because nectarines are the unsung hero of summer fruit. They're a little more tart and sassy than their fuzzy cousin, and their smooth skin makes them a bit more versatile.
The tartness of the nectarines is a perfect contrast to the sweet tomatoes, making for a perfectly balanced salad. As the fruits macerate, the dressing gets sweeter and more beautiful and you'll want to slurp it right up off the plate.
Jump to:
A nectarine salad is fresh and easy, like summer on a plate!
- Fresh tomatoes and nectarines are the focus here, with fresh herbs instead of lettuce.
- Quick prep: Just slice and chop a few things then whisk up a simple salad dressing.
- The juices of the nectarines and tomatoes are part of the salad dressing! YUM!!
- Ready in 30 minutes!
- It's gluten free and dairy free!
Ingredients you'll need
- Nectarines: I like nectarines that are on the firm, tart side for this salad for contrast with the tomatoes. But if you have softer, sweeter ones, they will also be delicious.
- Tomatoes: Any kind of summer tomatoes work well. I used campari tomatoes, you can also use heirloom, cherry, or roma tomatoes.
- Raw or roasted hazelnuts: Since everything else is raw, you don't need to worry about toasting the hazelnuts. Unless they're not so fresh, then roasting will wake up the flavor.
- Fresh basil and fresh mint: Oh how I love fresh herbs in a salad!
- Honey: This will sweeten our dressing, but you can swap in maple syrup to make it vegan.
- Olive oil
- Red wine vinegar
- Kosher salt
How to make nectarine salad with tomatoes
Step 1: Prep the nuts, nectarines, and tomatoes
Give the nuts a rough chop.
Remove pits from nectarines. Use a good chef's knife to slice the nectarines and tomatoes into wedges.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Step 2: Make the salad dressing and macerate the fruit
In a large mixing bowl, whisk together the oil, vinegar, honey and salt.
Add the tomatoes and nectarines to the bowl and stir gently to coat. Allow to macerate in the salad dressing at room temperature for about 20 minutes, stirring gently once or twice, until juices start flowing from the fruit.
PREP TIP: What does macerate mean? Macerating means allowing fruit to sit in a liquid causing them to soften and release their juices, creating a syrup. The juices from the tomatoes and nectarines will form a key component of the salad dressing.
Step 3: Assemble the salad
Toss in the herbs, then transfer to a serving plate. Top with more herbs, the chopped hazelnuts and some good flaky sea salt and serve.
Nectarine salad tips and substitutions
- Stir very gently while the tomatoes and nectarines are macerating in the salad dressing. You want the tomatoes to stay in pretty wedges and not separate from their insides.
- For best flavor, use room temperature nectarines and tomatoes.
- To make this salad vegan, swap the honey for agave.
- You can swap the hazelnuts for walnuts, pecans or pistachios.
- Use a mix of mint and basil, or all basil, or all mint. You could also add tarragon for a wonderful anise flavor.
- Thinly sliced red onion would be a great addition to amp up the savory flavors.
Can you make nectarine salad ahead of time?
Make it about 30 minutes ahead of time, but no more. Once the nectarines and tomatoes are tossed in the salad dressing they will continue to release their juices and get softer and softer. You want to serve it when they still have good texture.
Serving suggestions
Serve this salad in the summertime when nectarines and tomatoes are at their peak flavor! Try it alongside a Low Country Boil for a light, beachy meal. Make it a vegetarian Meatless Monday situation when paired with Zucchini Parmesan. And you can never go wrong when you put it next to some Turkey Burgers or any of your Memorial Day recipes!
More stone fruit recipes
Let's hear it for stone fruit! I get so excited about stone fruit season every year that I tend to buy a LOT and need lots of ways to use it! Try these ideas.
- Try this Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette for another take on a savory salad with fruit.
- No one can resist a Peach Crumble. And why would they want to?
- A Cherry Clafoutis is one of the easiest French things ever.
- Plum Upside Down Cake gives this beautiful sweet/tart fruit the place in the sun that it so deserves.
If you enjoy this recipe, please leave me a 5-star rating in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Nectarine Salad with Tomatoes and Herbs
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Ingredients
- 1 pound nectarines
- 1 pound tomatoes
- ¼ cup chopped hazelnuts raw or roasted
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- ½ teaspoon honey
- pinch kosher salt
- handful fresh basil leaves
- handful fresh mint leaves
- maldon sea salt for serving (or your favorite brand)
Instructions
- Give the nuts a rough chop.
- Slice nectarines in half and remove pits. Slice the nectarines and tomatoes into wedges. (The pits may not come out easily so you may have to slice around them.)
- In a large mixing bowl, whisk together the oil, vinegar, honey and a pinch of salt.
- Add the tomatoes and nectarines to the bowl and stir gently to coat. Allow to macerate in the salad dressing at room temperature for about 20 minutes, stirring gently once or twice, until juices start flowing from the fruit.
- Toss in the herbs, then transfer to a serving plate. Top with more herbs, the chopped hazelnuts and some good sea salt and serve.
Notes
- Stir very gently while the tomatoes and nectarines are macerating in the salad dressing. You want the tomatoes to stay in pretty wedges and not separate from their insides.
- For best flavor, use room temperature nectarines and tomatoes.
- To make this salad vegan, swap the honey for agave.
- You can swap the hazelnuts for walnuts, pecans or pistachios.
- Use a mix of mint and basil, or all basil, or all mint. You could also add tarragon for a wonderful anise flavor.
Leave a Reply