This nectarine and peach salad is perfect for the summer. It’s fresh, it’s vibrant and it’s so easy to alter to your liking. And it’s so easy to prepare you could legitimately do it blindfolded.
So, what is the difference between a peach and a nectarine? Well, apart from the fact that the skin from a nectarine is smooth and glossy. And the skin from peaches has a funny fuzzy feeling that’s nice to rub your face up against. Their flavour profiles are quite similar. I would say that peaches are more mango like and nectarines are more apple like.
I used white nectarines and yellow peaches mainly because I liked the variety and colour contrast, but please feel free to use whatever stone fruit you like. Plums, apricots, mangos you name it!!
Also, if you would like to add anything else to this salad. Prosciutto (parma ham), feta cheese and walnuts are also very popular with peach salad. It’s all about the balance between salty and sweet.
Now, I know the concept of grilling stone fruits may be strange to some people. But it makes the flavour go beautifully caramelized. As for the dressing, the balsamic glaze also gives a nice sweetness. All you do is put your balsamic glaze in a pot/pan and reduce it by half. That’s it, that simple. And I don’t recommend adding anything else otherwise you’ll just overpower the glaze.
I am really glad that I made this nectarine and peach salad recipe because it made me realise that I definately don’t have stonefruits often enough. They are great for so many different things. In fact, I have so much leftover cut up peaches and nectarines, and I want to do something with them before they go too brown. I was thinking of making a peach tart tatin. What do you think?
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Grilled Nectarine and Peach Salad
Fresh, colourful, healthy, vibrant. This grilled nectarine and peach salad recipe has it all!
- 2 fresh peaches
- 2 fresh nectarines
- Some vegetable oil
- 50 g goats cheese
- 60 g baby rocket
- 60 g baby spinach
- 1/2 red onion sliced thin
- A handful of mint leaves
- 100 g pecans
- 1/2 cup balsamic vinegar
Put your balsamic vinegar in a small pot or pan, then bring to a boil. Keep boiling until you have reduced the vinegar by half. It should start to slightly thicken and go syrupy.
Cut the peaches and nectarines in half and then remove the stone. Lightly brush the flesh of the fruits with vegetable oil.
Pre-heat a griddle pan over high heat, then add the peaches and nectarines flesh side down. Grill for about a couple of minutes until they develop a nice char. Take off the heat and set aside.
Get all of your other ingredients ready, (your goats cheese, rocket, spinach, red onion, mint leaves and pecans) then you can serve the salad how you want. You can cut the fruit up smaller and toss everything together. Or, you can serve it on a board or platter in a deconstructed way like I did. Get creative with it!
Finally, drizzle your balsamic glaze over your salad and enjoy!
- Get the fruits when they are in season. Stone fruits are always best to buy in summer.