If you are craving a salad that bursts with freshness, color, and an unexpected smoky sweetness, then you absolutely must try this Grilled Nectarine (or Peach) Arugula Salad Recipe. The juicy grilled nectarines bring a caramelized depth that contrasts beautifully with the peppery arugula, tangy raspberry vinaigrette, crunchy pistachios, and creamy vegan feta. It’s bright, vibrant, and so satisfying—perfect for a quick lunch, a light dinner, or a stellar side dish to impress friends with minimal fuss.
Ingredients You’ll Need
This Grilled Nectarine (or Peach) Arugula Salad Recipe relies on a handful of simple but essential ingredients that each play a crucial role in building layers of flavor and texture. From the sweet and smoky fruit to the salty vegan feta and the zingy dressing, everything works together harmoniously.
- Nectarines (or peaches): Choose ripe, firm fruit for the best grilling results and juicy sweetness.
- Arugula (rocket): Its peppery bite adds freshness and a nice leafy base for the salad.
- Fresh raspberries: These provide natural sweetness and a pop of color, enhancing both taste and presentation.
- Shelled pistachio nuts: Toasted until fragrant, they bring crunch and a nutty depth.
- Vegan feta cheese: Crumbled for creamy tanginess and a delightful contrast to the fruit.
- Spring onions: Finely chopped for a subtle sharpness and extra crunch.
- Olive oil: Used both for brushing fruit before grilling and in the vinaigrette for richness.
- Dijon mustard: Adds vibrancy and a slight kick to the salad dressing.
- White wine vinegar: Contributes acidity that brightens the entire dish.
- Salt: Balances and enhances all the flavors perfectly.
How to Make Grilled Nectarine (or Peach) Arugula Salad Recipe
Step 1: Toast the Pistachios
Begin by warming a dry frying pan over medium heat. Toss in the shelled pistachio nuts and toast them until you can smell their nutty aroma and they turn slightly golden. This step intensifies their flavor and adds a lovely crunch to your salad.
Step 2: Prepare and Grill the Nectarines or Peaches
Slice your nectarines or peaches into wedges and brush them lightly with olive oil. This helps achieve those irresistible caramelized grill marks. Heat up a griddle pan or fire up your barbecue, then sear each wedge until the edges turn beautifully caramelized, locking in sweet, smoky notes.
Step 3: Prep the Vegan Feta and Spring Onions
While your fruit grills, crumble the vegan feta cheese and finely chop the spring onions. These ingredients will add creamy tang and a subtle bite that balances the sweetness and peppery greens.
Step 4: Whip Up the Raspberry Vinaigrette
In a jar or small bowl, combine dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of salt, and the fresh raspberries. Give it a vigorous shake or stir to break down the raspberries and infuse the dressing with their juicy sweetness. Taste and tweak as needed to get that perfect balance of tangy, sweet, and savory.
Step 5: Assemble Your Perfect Salad
Start by drizzling some vinaigrette onto your serving plate. Layer on the fresh arugula followed by the warm grilled nectarines, crumbled vegan feta, toasted pistachios, and extra fresh raspberries. Finish with a final drizzle of vinaigrette to tie all those beautiful flavors together. Serve immediately while the fruits are still warm and vibrant.
How to Serve Grilled Nectarine (or Peach) Arugula Salad Recipe
Garnishes
Add a sprinkle of freshly cracked black pepper or a few fresh mint leaves to elevate the salad’s brightness. A dash of lemon zest can also bring a fresh zing that complements the sweetness of the nectarines perfectly.
Side Dishes
This salad pairs wonderfully with grilled proteins like tofu, tempeh, or chicken. For a vegetarian option, serve alongside warm crusty bread or quinoa to create a more filling meal while still keeping things light and fresh.
Creative Ways to Present
For an elegant touch at your next dinner party, try serving the salad in individual bowls or on large platters. You can even stack the ingredients artfully to show off the colorful layers—those caramelized nectarines nestled atop the peppery greens and crunchy nuts make for an eye-catching dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately if possible—keep the grilled nectarines and vinaigrette apart from the arugula to avoid sogginess. Refrigerate in airtight containers and consume within 1 to 2 days for optimal freshness.
Freezing
Freezing is not recommended for this salad since the fresh greens and grilled fruit lose their texture and flavor when thawed. It’s best enjoyed fresh.
Reheating
If needed, gently warm the grilled nectarines in a pan or microwave before assembling the salad again. Reheating once preserves the caramelized flavor without overcooking the fruit.
FAQs
Can I use peaches instead of nectarines?
Absolutely! This Grilled Nectarine (or Peach) Arugula Salad Recipe works beautifully with either stone fruit, so pick whichever is freshest or your personal favorite.
What if I don’t have vegan feta?
You can substitute with regular feta cheese or even a crumbly firm tofu for a similar texture and tangy bite.
Is arugula essential for this salad?
Arugula adds a peppery contrast that complements the sweetness and creaminess in the salad, but baby spinach or mixed greens can work well too if that’s what you have on hand.
How do I make sure the nectarines don’t stick to the grill?
Brushing them lightly with olive oil before grilling helps prevent sticking and gets you those perfect caramelized edges.
Can I prepare the vinaigrette in advance?
Yes, the raspberry vinaigrette can be made a day ahead and refrigerated. Just give it a good shake before pouring over your salad.
Final Thoughts
This Grilled Nectarine (or Peach) Arugula Salad Recipe is one of those dishes that feels effortlessly fancy yet comes together quickly with simple ingredients. I promise, once you try it, you’ll want to make it again and again—a true celebration of summer flavors any time you want a fresh, vibrant salad that delights every bite. Go ahead and treat yourself and your loved ones to this little bowl of sunshine!
Print
Grilled Nectarine (or Peach) Arugula Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Description
A fresh and vibrant grilled nectarine or peach arugula salad combining sweet caramelized stone fruits with peppery arugula, tangy raspberry vinaigrette, crunchy pistachios, and creamy vegan feta. Perfect as a light lunch or a flavorful side, this easy-to-make salad balances sweet, savory, and nutty flavors with a delightful variety of textures.
Ingredients
Fruit and Greens
- 500 g nectarines (about 4 whole) or peaches
- 120 g arugula (rocket)
- 50 g fresh raspberries
- 6 extra fresh raspberries (for garnish)
Nuts and Cheese
- 100 g shelled pistachio nuts (fresh, unsalted)
- 60 g vegan feta cheese
Vinaigrette and Seasonings
- 3 tbsp spring onions (about 3 onions total), finely chopped
- 1 tsp olive oil (to brush the nectarines)
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt (or to taste)
Instructions
- Toast Pistachios: In a dry frying pan, toast the shelled pistachio nuts over medium heat until they become fragrant, about 3-4 minutes. Stir frequently to avoid burning, then set aside to cool.
- Prepare Fruit: Cut the nectarines or peaches into wedges. Lightly brush each wedge with olive oil to prevent sticking and help with caramelization during grilling.
- Grill Fruit: Heat a griddle pan or BBQ to a medium-high temperature. Place the nectarine wedges on the hot surface, searing briefly until caramelized edges form, around 2-3 minutes per side. Remove and set aside.
- Prepare Aromatics and Cheese: Crumble the vegan feta cheese into small pieces. Finely chop the spring onions and set aside for the vinaigrette and salad assembly.
- Make Raspberry Vinaigrette: In a small bowl or shaker, combine Dijon mustard, white wine vinegar, extra virgin olive oil, salt, and 50 g fresh raspberries. Mix or shake well until the raspberries break down releasing their juice and sweetening the dressing. Taste and adjust seasoning if necessary.
- Assemble Salad: On a serving plate, drizzle some vinaigrette as a base. Layer the arugula, grilled nectarine wedges, crumbled vegan feta, toasted pistachios, chopped spring onions, and extra fresh raspberries over the top.
- Serve: Serve immediately with additional vinaigrette provided on the side for extra flavor.
Notes
- You can substitute peaches for nectarines depending on the season or preference.
- Ensure not to overcook the fruit on the grill; a quick sear is enough to enhance flavor without softening too much.
- Use fresh, unsalted pistachios for the best flavor and control over saltiness.
- Raspberry vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- This salad is best served fresh to enjoy the contrast of warm grilled fruit and cool greens.
