If you’re daydreaming about summer flavor explosions, you need to drop everything and make this Arugula Nectarine Salad: A Bright Summer Salad. It’s the kind of quick, no-cook dish that captures everything magical about the season—peppery arugula, juicy nectarines, crunchy nuts, creamy goat cheese, and a snappy balsamic-honey dressing. Every forkful is colorful, fresh, and completely addictive. Trust me, this bright summer salad will become your new go-to for picnics, dinners, and those glorious afternoons when you just crave something light, elegant, and a little bit special.
Ingredients You’ll Need
Simple, vibrant ingredients are the heart and soul of this Arugula Nectarine Salad: A Bright Summer Salad. Each one plays an important role, from texture to sweetness to color, and comes together for a dish that’s as beautiful to look at as it is to eat.
- Arugula (5 oz): Peppery and slightly nutty, arugula forms the crisp, green foundation of this salad.
- Ripe nectarines (2, pitted and thinly sliced): Sweet, juicy, and beautifully aromatic—fresh nectarines bring bright flavor and sunset color.
- Crumbled goat cheese or feta (1/3 cup): Creamy tanginess balances the fruity and peppery notes perfectly; both cheeses work, so choose your favorite.
- Toasted sliced almonds or chopped pecans (1/4 cup): Toasted nuts add essential crunch and a hint of buttery flavor; try using both for extra variety.
- Red onion (1/4 small, thinly sliced): Just a sliver gives the salad color and a subtle zing—soak in cold water for a milder bite.
- Extra virgin olive oil (2 tbsp): The base of your dressing; choose a high-quality oil for the best flavor.
- Balsamic or white balsamic vinegar (1 tbsp): Classic or white balsamic both bring bright acidity—use what you have for a slightly different twist each time.
- Honey (1 tsp): Just a touch mellows the dressing and brings out the natural sweetness of the nectarines.
- Salt and black pepper (to taste): Essential for balancing every single flavor in the bowl—season generously!
How to Make Arugula Nectarine Salad: A Bright Summer Salad
Step 1: Whisk Together the Dressing
Start with the dressing, because it needs just a few minutes for the flavors to meld. In a small bowl or jar, add your olive oil, balsamic vinegar (white or classic), honey, and a pinch of salt and black pepper. Whisk it all together until the dressing looks silky and slightly thickened—this step brings a sweet, tangy backbone to every bite of the salad.
Step 2: Toss the Salad Base
Grab your largest salad bowl for this part. Add the fresh arugula, thinly sliced nectarines, slivers of red onion, and about half of your goat cheese and nuts. The idea is to layer in flavor and texture so every serving gets a bit of everything.
Step 3: Dress and Gently Toss
Drizzle the honey-balsamic dressing evenly over the salad ingredients. Using your clean hands or salad tongs, gently toss it all together—just enough to coat the greens and nectarines, without bruising them. You want everything lightly dressed but not soggy.
Step 4: Top and Serve
Transfer the dressed salad to a serving platter or divide between individual plates. Sprinkle the remaining goat cheese and toasted nuts on top, creating layers of creaminess and crunch. The salad is best served right away while everything is crisp and fresh.
How to Serve Arugula Nectarine Salad: A Bright Summer Salad
Garnishes
A finishing touch makes all the difference! Try an extra drizzle of good olive oil, a twist of cracked black pepper, or a scattering of fresh torn basil leaves. Edible flowers, like nasturtiums or pansies, add a pop of color for those special-occasion moments.
Side Dishes
This salad pairs beautifully with just about anything coming off the grill—think grilled chicken, shrimp, or even lemony grilled vegetables. Light pastas, herby flatbreads, or a well-chilled glass of sauvignon blanc complement the fruitiness and zest of this Arugula Nectarine Salad: A Bright Summer Salad wonderfully.
Creative Ways to Present
Show off the colors by serving in a clear glass bowl or on a big white platter for maximum contrast. For picnics, layer the salad ingredients in mason jars (dressing on the bottom!) and keep them chilled until you’re ready to toss and eat. You can even serve the salad nestled on top of crostini for appetizer-sized bites at your next party.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, cover them tightly and store in the refrigerator. The salad is best on day one, but it will keep for up to 24 hours—just know the greens will soften slightly as they absorb the dressing.
Freezing
This salad does not freeze well. The nectarines and arugula lose their texture and flavor after freezing, so it’s best enjoyed fresh. If you want to prep ahead, store the components separately and assemble just before serving.
Reheating
No reheating required for this salad—just enjoy it chilled or at room temperature. If the salad has been in the fridge for a few hours, you might want to let it sit out for 10 minutes to restore the flavors and aromas before serving.
FAQs
Can I use peaches or plums instead of nectarines?
Absolutely! Any ripe, juicy stone fruit will work well in this recipe. Peaches, plums, or even apricots can step in for nectarines, giving you a slightly different yet still summery spin on Arugula Nectarine Salad: A Bright Summer Salad.
What’s the best cheese to use?
Goat cheese brings tangy, creamy depth, but feta adds a salty crumble that’s equally delicious. Choose whichever you like best—both pair perfectly with the sweet-tart dressing and juicy fruit.
How do I make this salad heartier?
Turn Arugula Nectarine Salad: A Bright Summer Salad into a satisfying main by adding grilled chicken, shrimp, or even strips of prosciutto. These proteins won’t overpower the fresh flavors and make it a filling meal.
Is it possible to make this salad vegan?
Definitely! Simply leave out the cheese or swap for your favorite vegan cheese, and use maple syrup or agave in place of honey. You’ll still get all the bright flavors and texture contrasts in every bite.
How far in advance can I prepare Arugula Nectarine Salad: A Bright Summer Salad?
You can prep the dressing and slice the nectarines and onions up to a few hours in advance, keeping each in separate airtight containers in the fridge. Wait to toss everything together until just before serving to keep the arugula fresh and crisp.
Final Thoughts
I hope you’re as excited to make this Arugula Nectarine Salad: A Bright Summer Salad as I am to share it. Every bite is a celebration of summer’s best, and it’s sure to impress at any gathering—no cooking required! Gather your ingredients and dive into this refreshing, irresistibly delicious bowl of sunshine.
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Arugula Nectarine Salad: A Bright Summer Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Arugula Nectarine Salad is a refreshing and vibrant summer salad that combines peppery arugula with sweet nectarines, tangy goat cheese, and crunchy nuts, all tossed in a simple balsamic vinaigrette. It’s a perfect balance of flavors and textures, making it an ideal side dish or light meal for hot summer days.
Ingredients
Arugula Salad:
- 5 oz fresh arugula
- 1/4 small red onion, thinly sliced
Nectarine Mixture:
- 2 ripe nectarines, pitted and thinly sliced
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or white balsamic vinegar
- 1 tsp honey
- Salt and black pepper to taste
Toppings:
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup toasted sliced almonds or chopped pecans
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the arugula, nectarines, red onion, and half of the goat cheese and nuts. Drizzle the dressing over the salad and gently toss to coat.
- Serve: Transfer to a serving platter or individual plates. Top with the remaining goat cheese and nuts. Serve immediately.
Notes
- Add grilled chicken or prosciutto for a heartier version.
- Substitute peaches or plums if nectarines aren’t in season.
- Best served fresh and lightly chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
