Arugula, Feta, Grilled Nectarines by
Ingredients
Arugula, Feta, and Nectarine Salad
Serves
When stone fruits are in season, don't hesitate to use them in salads — they're amazing!
Here, fresh nectarines join feta cheese, a generous handful of fresh mint, and a scattering of sliced almonds to add flavor, texture and interest to savory salad greens. Nectarines are also delicious grilled, so try that option if you don't mind an extra step.
Baby or wild arugula has more character and pizzazz than lettuce, but you can substitute spring mix or watercress if you like. For some delicious protein, add Parma ham or prosciutto.
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Ingredients
7 ounces feta cheese, preferably Valbreso, (cut into small cubes, about 1 cup)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh mint (finely chopped)
Sea salt and freshly ground pepper
5 ounces Earthbound Farm Organic Baby Arugula or wild arugula
1/4 cup sliced almonds
2 large ripe Earthbound Farm Organic Nectarines (each sliced into 12 wedges)
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Instructions
Directions
Place the feta in a small bowl. In another bowl, whisk together the oil, lemon juice and mint. Season with salt and pepper to taste. Pour the dressing over the cheese and stir gently to combine. Set aside at room temperature. This step can be done up to 4 hours in advance.
Divide the arugula among 4 plates. Arrange one quarter of the nectarine wedges on each salad and top with the almonds. Divide the feta cheese among the salads, drizzling any remaining dressing over the greens. Serve immediately.
Optional: Grilled Nectarines
If you’d like to grill the nectarines for this recipe, do so before assembling the salad so they have time to sit before and cool after grilling. Pre-heat your grill on medium-high (375 degrees F). Cut the nectarines in half and brush each half all over with a bit of extra-virgin olive oil, then let them sit at room temperature for 30 minutes. Grill over medium-high heat, cut side down, for 5 minutes, then flip and continue grilling another 3 minutes or until slightly softened. Transfer to a cutting board and let cool for several minutes before slicing each half into 6 wedges.
Place the feta in a small bowl. In another bowl, whisk together the oil, lemon juice and mint. Season with salt and pepper to taste. Pour the dressing over the cheese and stir gently to combine. Set aside at room temperature. This step can be done up to 4 hours in advance.
Divide the arugula among 4 plates. Arrange one quarter of the nectarine wedges on each salad and top with the almonds. Divide the feta cheese among the salads, drizzling any remaining dressing over the greens. Serve immediately.
Optional: Grilled Nectarines
If you’d like to grill the nectarines for this recipe, do so before assembling the salad so they have time to sit before and cool after grilling. Pre-heat your grill on medium-high (375 degrees F). Cut the nectarines in half and brush each half all over with a bit of extra-virgin olive oil, then let them sit at room temperature for 30 minutes. Grill over medium-high heat, cut side down, for 5 minutes, then flip and continue grilling another 3 minutes or until slightly softened. Transfer to a cutting board and let cool for several minutes before slicing each half into 6 wedges.