Nectarine Salad with Rocket (Arugula) and a basil dressing

5 from 35 votes

Nectarine Salad with Rocket (Arugula) and a basil dressing

This crowd-pleasing nectarine salad is a beautiful ensemble of bright reds, oranges and greens that promises to instantly liven up any table.

It offers an ideal harmony of flavours, combining the sweetness of ripe nectarines, the savoury notes of mozzarella and feta cheese and the peppery freshness of rocket.

Tying it all together is a delicious basil vinaigrette, quick to whip up and far superior to any store-bought dressing.

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Prep Time:10

Total Time:10

Course: Salad

Cuisine: International

Keyword: salad with nectarines, basil dressing, salad with fruit, nectarine salad with mozzarella

Servings: large servings, 6 smaller servings

Calories: 438kcal

Ingredients

Dressing

2 cups basil leaves, loosely packed
6 tablespoons virgin olive oil
2 tablespoons white wine vinegar or vinegar of choice
1 tablespoon honey
½ teaspoon dijon mustard
½ teaspoon salt
freshly ground black pepper

Salad

5 nectarines yellow flesh
½ lemon (optional) for lemon bath to stop discolouration
125 grams (4.5oz) mozzarella ball
100 grams (3.5oz) feta cheese
small handful pecan or walnuts, chopped
small handful basil leaves
handful rocket (arugula)
salt and pepper to taste

Instructions

Slice the nectarines into thin slices, about 1cm (0.4") at the widest part.
5 nectarines
Optional step to preserve colour: Place all the slices in a shallow bowl and squeeze the juice from half a lemon over the nectarines.
Add roughly 200ml of cold water, give it a stir and let the slices soak in the lemon bath for 3 minutes before draining well.
**If you are serving the salad immediately, you can skip this step.
½ lemon (optional)
Very finely chop the basil and add it, along with all the salad dressing ingredients, to a small bowl.
2 cups basil leaves, loosely packed, 6 tablespoons virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, ½ teaspoon dijon mustard, ½ teaspoon salt, freshly ground black pepper
Whisk the dressing ingredients together using a fork or a small whisk.
Alternatively, you can add the ingredients to a small food processor and blend for a smoother consistency.
Arrange half of the sliced nectarines on a large plate or platter.
Tear off pieces of mozzarella and place them between and on top of the nectarines.
125 grams (4.5oz) mozzarella ball
Crumble over the feta cheese.
100 grams (3.5oz) feta cheese
Drizzle some of the salad dressing over the cheese and save the remainder to serve with the salad.
Arrange the remaining nectarine slices on top of the cheese.
Finally, sprinkle with chopped nuts and add a flourish of rocket and basil leaves.
small handful pecan or walnuts, chopped, small handful basil leaves, handful rocket (arugula)
Serve with the salad dressing and provide salt and black pepper on the side.
salt and pepper to taste

Nutrition