Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette

arugula, fennel, and nectarine salad on fancy white plate

It is mid-August and the weather is hot in Austin, Texas! We make a salad at least once a day to help us stay cool. We are in love with this new salad– Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette!

In addition to arugula greens, this salad has fresh basil and mint. The herbs on my back porch are doing great, thanks to daily watering and a burlap shade structure (from Costco) my husband hung over part of the deck. It’s just enough to block some of the harshest sun in the afternoon.

 

Summer Nectarine and Arugula Salad with Lemon-White Balsamic Dressing was born the other night when we were having a friend over for dinner and needed something to go with baked white fish and butternut squash risotto. We had some baby arugula, baby tomatoes (the most delicious tiny ones we got at Whole Foods this week), a little fresh fennel, fresh basil and mint, and a lemon in the fridge.

As I put the salad ingredients together, I saw a nectarine ripening on the counter, and wondered if it would go along with the other ingredients. I’m glad I tried it, as it was the perfect complement to the basil and mint, and the sweetness of the nectarine balanced out the bitterness of the arugula.

The third time I made this salad I added some organic feta cheese which made it look extra beautiful. If you’d prefer, you could put some toasted sliced almonds, pistachios, pecans, or homemade croutons on top of the salad instead of the cheese.

fennel and nectarine salad on fancy white plate

For the dressing, I used a white balsamic vinegar to go along with some lemon juice and olive oil to make a simple vinaigrette. But feel free to use any high quality balsamic vinegar and olive oil combination you like. I think a dark balsamic would work well here, as would a flavored white balsamic vinegar like lemongrass-mint or peach.

Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Summer Salad
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
Salad
  • 5 ounces baby arugula (about 5-6 handfuls)
  • 1 fennel bulb, cored and thinly sliced
  • 1 cup fresh basil leaves, torn or sliced
  • 1 cup fresh mint leaves, sliced
  • zest of 1 or 2 lemons (yellow part only)
  • 2 nectarines, pitted and sliced into bite-sized pieces
  • 1 cup baby tomatoes, halved
Dressing
  • juice of 2 lemons (~6 tablespoons)
  • 2 tablespoons white balsamic vinegar
  • ½ cup extra-virgin olive oil
  • sea salt and black pepper, to taste
Instructions
Salad
  1. In a large prep bowl, toss together arugula, fennel, basil, mint, and lemon zest.
  2. Using tongs, lightly dress salad with some of the lemon-white balsamic vinaigrette (below).
  3. Place salad onto individual salad plates or one large salad bowl or platter.
  4. Decorate the salad with nectarines and tomatoes. Drizzle with a little extra dressing, if desired.
Dressing
  1. Whisk together lemon juice, white balsamic vinegar, olive oil (drizzle in slowly), a couple large pinches of sea salt, and a few grinds of black pepper.
Variations
  1. Add some crumbled feta cheese, cubed fresh mozzarella, or some kind of toasted nut (sliced almonds, pistachios, or pecans) to the top of the salad along with the nectarines and tomatoes.

Try some other summer salads from cookloveheal.com:

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

 

Baby Arugula Salad with Berries and Lemongrass Mint Vinaigrette

Southwestern Salad with Cilantro Lime Dressing

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Greek Salad with Creamy Cashew-Dill Dressing

Bon appétit!

 

Macrobiotic-Style Giant Peruvian Lima Beans

The macrobiotic way of making beans involves washing, sorting, and soaking dry beans, cooking slowly with kombu until soft, then seasoning with sea salt and sauteed vegetables (if desired) and simmering a while longer. These steps ensure that your beans will be soft, flavorful, and digestible. Once you master this technique, you can make any kind of bean from scratch. Just vary your seasonings depending on the bean. For example, try pinto beans with garlic, onion, and cilantro, garbanzo beans with garlic and parsley, or black-eyed peas with bay leaf, onion, celery, and carrot.

Macrobiotic-Style Giant Peruvian Lima Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bean Dish
Cuisine: Macrobiotic
Serves: 6 cups
Ingredients
  • 2 cups giant Peruvian lima beans
  • spring or filtered water
  • 2 inch piece kombu
  • 4 cloves garlic, peeled
  • 1½ teaspoons sea salt
  • 1 tablespoon fresh Italian parsley, finely chopped (optional)
  • 1 tablespoon red bell pepper, finely chopped (optional)
  • zest of ½ lemon (optional)
Instructions
  1. Sort through beans, 1 cup at a time on a large plate, Discard any pebbles, broken beans, or other debris. Rinse beans and drain into a colander.
  2. Place rinsed beans in a large bowl and cover with at least 2 inches of spring or filtered water. Let soak for 6-12 hours (or overnight).
  3. Drain water from soaked beans and place in heavy-bottomed pot with enough water to cover beans by 1-2 inches.
  4. Bring beans to a boil. Let simmer uncovered for about 10-15 minutes and skimming foam that comes to the surface with a fine mesh skimmer.
  5. Add kombu and garlic, turn heat to low, and put lid on pot. Leave lid cracked a little so that the pot does not boil over. Periodically check the water level to make sure beans do not cook dry. More water should be added as needed to keep water just above the level of the beans.
  6. Cook beans for about 60-90 minutes, or until soft throughout.
  7. Add sea salt and simmer another 10 minutes.
  8. Serve in a bowl garnished with parsley, red bell pepper, and lemon zest, if desired.
Variations
  1. Add sautéed onion to the beans during the last 30 minutes or so of cooking.
  2. Pressure cook beans for creamier consistency.
Notes
  1. Serve with corn polenta and homemade pesto.

 

Questions?

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rachel@cookloveheal.com

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