5.0 from 105 votes
Nectarine Salad with Rocket (Arugula) and a basil dressing
This crowd-pleasing nectarine salad is a beautiful ensemble of bright reds, oranges and greens that promises to instantly liven up any table.It offers an ideal harmony of flavours, combining the sweetness of ripe nectarines, the savoury notes of mozzarella and feta cheese and the peppery freshness of rocket. Tying it all together is a delicious basil vinaigrette, quick to whip up and far superior to any store-bought dressing.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 large servings, 6 smaller servings
Calories: 438 kcal
Course:
Salad
Cuisine:
International
Ingredients
Dressing
- 2 cups basil leaves, loosely packed
- 6 tablespoons virgin olive oil
- 2 tablespoons white wine vinegar or vinegar of choice
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- freshly ground black pepper
Salad
- 5 nectarines yellow flesh
- ½ lemon (optional) for lemon bath to stop discolouration
- 125 grams (4.5oz) mozzarella ball
- 100 grams (3.5oz) feta cheese
- small handful pecan or walnuts, chopped
- Small handful basil leaves
- handful rocket (arugula)
- salt and pepper to taste
Instructions
- Slice the nectarines into thin slices, about 1cm (0.4") at the widest part.
- Optional step to preserve colour: Place all the slices in a shallow bowl and squeeze the juice from half a lemon over the nectarines.Add roughly 200ml of cold water, give it a stir and let the slices soak in the lemon bath for 3 minutes before draining well.**If you are serving the salad immediately, you can skip this step.
- Very finely chop the basil and add it, along with all the salad dressing ingredients, to a small bowl.
- Whisk the dressing ingredients together using a fork or a small whisk.Alternatively, you can add the ingredients to a small food processor and blend for a smoother consistency.
- Arrange half of the sliced nectarines on a large plate or platter.
- Tear off pieces of mozzarella and place them between and on top of the nectarines.
- Crumble over the feta cheese.
- Drizzle some of the salad dressing over the cheese and save the remainder to serve with the salad.
- Arrange the remaining nectarine slices on top of the cheese.
- Finally, sprinkle with chopped nuts and add a flourish of rocket and basil leaves.
- Serve with the salad dressing and provide salt and black pepper on the side.
Cup of Yum
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
23g
(8%)
Protein
13g
(26%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Cholesterol
47mg
(16%)
Sodium
808mg
(34%)
Potassium
316mg
(9%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
1575IU
(32%)
Vitamin C
7mg
(8%)
Calcium
309mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4large servings, 6 smaller servings
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 47mg | 16% |
| Sodium | 808mg | 34% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 7mg | 8% |
| Calcium | 309mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.