Okay, so imagine this—hot day, you’re not feeling like cooking, but you still want something that tastes fresh, bright, and kinda fancy without trying too hard. That’s where this nectarine salad comes in. It’s like summer on a plate. Sweet, juicy nectarines, a little crunch, a little tang, and that creamy bite of cheese that makes everything better.
It’s not one of those salads that’s just sad lettuce and hopes you don’t notice. Nah. This one’s got layers. You get the softness of the fruit, the snap of cucumber, the sharpness of red onion, and the salty pop of blue cheese. And the dressing? Just a simple balsamic vinaigrette—sweet, tangy, clings to every leaf. It’s the kind of salad that makes people go, “Wait, can I get the recipe?”
Why This Salad Just Hits Different
First off, zero cooking. Unless you count toasting walnuts, which is more like warming them up so they smell like a dream. That means no oven, no mess, no sweat. Perfect when it’s too hot to even look at the stove.
Nectarines in season are next-level good. They’re sweet, a little floral, and hold their shape when sliced—so they don’t turn into mush in the bowl. And they go *so* well with cheese. Blue cheese brings that funky saltiness, but if that’s not your thing, feta works just as well. Either way, it’s that sweet-salty combo that never gets old.
Plus, it comes together in like 15 minutes. Chop, toss, drizzle. Done. Great as a side for grilled chicken or salmon, or just eat it straight out of the bowl for lunch. Always gets compliments. Like, every single time.
Ingredients Needed for the Recipe
Nothing crazy here. Stuff you can grab at any grocery store or farmers market.
- Mixed greens – whatever you like. Pre-washed mix, baby spinach, romaine, or even arugula if you want a little spice.
- Nectarines – 3 of them, pitted and sliced. Ripe but firm. No mushy ones.
- Cucumber – one, sliced. English or Persian, doesn’t matter. Adds crunch and freshness.
- Radishes – 2 to 4, thinly sliced. They bring a little peppery kick and look pretty too.
- Red onion – half a medium one, sliced thin. Soak it in cold water for 5 minutes if you want to tone down the sharpness.
- Blue cheese – about a quarter cup, crumbled. Or swap in feta if blue’s not your vibe.
- Walnuts – a quarter cup, roughly chopped. Toast them if you want extra flavor, but raw works fine.
For the dressing:
- Extra virgin olive oil – a quarter cup. Use the good stuff if you can.
- Balsamic vinegar – 2 tablespoons. Aged is nice, but regular works.
- Maple syrup – 1 tablespoon. Balances the tang. Honey or agave are fine too.
- Dijon mustard – 1 teaspoon. Helps the dressing stick together and adds depth.
- Sea salt and black pepper – just a pinch. Taste and adjust.
How to Make Nectarine Salad
Prep the ingredients
Wash the greens, slice the nectarines, cucumber, radishes, and red onion. Crumble the cheese, chop the walnuts. Keep everything in separate little piles so it’s easy to toss.
Make the dressing
In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper. Whisk it up or just shake the jar like you’re making a cocktail. Taste it. Maybe you want a little more syrup? A splash more vinegar? Do you.
Toss it all together
Throw the greens, nectarines, cucumber, radishes, onion, cheese, and walnuts into a big bowl. Pour the dressing over, then give it a gentle toss. Not too much—wet greens are sad greens. Serve right away while it’s still crisp.
Can You Make It Ahead?
Yeah, but with a catch. If you’re not serving it right away, keep the dressing separate. Chop everything, store it in a container, and stash the dressing in a jar. That way, the greens won’t get soggy and the nectarines won’t turn into mush.
You can even toast the walnuts ahead of time. Let them cool, then keep them in a bag. When it’s go-time, just dump it all in, add the dressing, and done.
Tips
Don’t drown the salad. Start with half the dressing, toss, then add more if needed. You can always add more, but you can’t take it back.
Want more protein? Grilled chicken, turkey, or even halloumi would be amazing here. Just slice it up and toss it in.
No nectarines? Peaches work just the same. Same texture, same sweetness. But skip the canned ones—fresh is the only way.
If blue cheese isn’t your thing, feta is a solid swap. Salty, creamy, but less funky. Or skip the cheese if you’re going vegan.
And if you’re using kale, massage it first with a little oil and salt. Makes it softer and way more pleasant to eat.
Other Fruit Salads Worth Trying
Once you start adding fruit to salads, it’s hard to stop. That sweet-savory combo? It just works.
Like, the strawberry goat cheese salad—balsamic drizzle, crunchy pecans, total summer vibes. Or the watermelon feta one. Crazy good.
Mango salads are also a thing. Cucumber mango salad with sesame oil? So fresh. Or the mango quinoa salad with chipotle dressing—spicy, sweet, filling, perfect for meal prep.
Fruit in salads isn’t weird. It’s smart. It’s tasty. It’s summer on a plate.
Storing Leftovers
If you somehow have leftovers (doubt it), stash them in an airtight container in the fridge. It’ll last 1–2 days, but let’s be real—it’ll wilt. Greens get limp, nectarines get juicy, and the whole thing turns into a kinda sad mush.
Best eaten fresh. Always.
But if you do store it, keep the dressing off if possible. Or at least save some on the side to freshen it up when you eat it later.
Nectarine Salad Recipe
Description
This Nectarine Salad is the perfect summer salad! With sweet nectarines, creamy blue cheese, crunchy walnuts, and a tangy balsamic vinaigrette, it's a refreshing, no-cook dish that’s great as a side or a light main. Easy to make and always a hit at picnics, barbecues, or weeknight dinners.
Ingredients
For the Balsamic Vinaigrette
Instructions
-
Prepare the salad base
In a large mixing bowl, combine the mixed greens, sliced nectarines, radishes, red onion, crumbled blue cheese (or feta), and chopped walnuts. Toss gently to mix.Use a large bowl to ensure even distribution without crushing the fruit. -
Make the dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until well emulsified. Alternatively, shake vigorously in a sealed jar.Taste and adjust sweetness or acidity as needed. -
Dress and serve
Pour the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.To prevent wilting, keep dressing separate if making ahead.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 15.5gg24%
- Saturated Fat 3.5gg18%
- Trans Fat 0gg
- Cholesterol 10mgmg4%
- Sodium 220mgmg10%
- Potassium 380mgmg11%
- Total Carbohydrate 18gg6%
- Dietary Fiber 3.5gg15%
- Sugars 12gg
- Protein 4gg8%
- Calcium 80mg mg
- Iron 1.2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No wilting tip: If preparing ahead, keep dressing separate and toss just before serving.
- Protein boost: Add grilled chicken, turkey, or halloumi for a heartier meal.
- Vegan option: Omit cheese or use a plant-based alternative.
- Fruit swap: Use peaches instead of nectarines if preferred or in season.
- Nut-free: Replace walnuts with sunflower or hemp seeds.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days, though greens may wilt.
