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

Scale

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)

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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.