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!

 

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Raw and grilled zucchini salad with fresh mint and lemon

The other night we were having friends over for dinner and I needed to make something quick and easy to go with butternut squash risotto and grilled portobellos.

I remembered this Raw and Grilled Zucchini Salad from a class I taught at Con Olio this spring that is really fresh, tasty, and quick to make. It’s the perfect salad for your menu when you have extra zucchini and tomatoes on hand– maybe you are experiencing this right now!

You won’t need a fancy spiralizer for the raw zucchini. Just use a simple vegetable peeler to make wide strips. Cut them to whatever length you’d like, or leave them long. They will wilt a little bit once dressing is added.

Feel free to experiment with other simple dressings like a balsamic vinaigrette using a white or traditional dark balsamic vinegar, extra virgin olive oil, sea salt, and pepper.

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegan/Vegetarian
Serves: 8 servings
Ingredients
Salad
  • 2½ pounds mixed zucchini and yellow summer squash
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
  • 1 cup loosely packed mint leaves, torn
  • 1 cup Italian parsley, destemmed
  • 2 cups baby tomatoes, halved
  • ⅓ cup pine nuts, toasted
Dressing
  • 1 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Light a grill or preheat oven to 400°F.
  2. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
  3. Slice remaining zucchini and summer squash into ¼-inch diagonals or rounds and transfer to a large bowl. Drizzle with olive oil. Season with salt and pepper.
  4. Grill zucchini and squash over high heat until lightly charred, 5 minutes (or roast on a sheet pan for 15-20 minutes, turning zucchini halfway. Return to the large bowl.
  5. Add the squash ribbons, mint, parsley, and tomatoes and toss.
  6. In a small bowl, whisk the lemon zest and juice with olive oil. Season with salt and pepper.
  7. Toss the dressing with all of the salad ingredients. Serve on salad plates and garnish with toasted pine nuts.

I hope you love making the Raw and Grilled Zucchini Salad!

Here are some quick links to some other summery salad recipes on cookloveheal.com:

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!

 

Questions?

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rachel@cookloveheal.com

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