bright & green nectarine salad

It’s probably not a coincidence that the hottest days of the year coincide with the most produce-abundant times. And thank goodness for that. Because surely the last thing anyone wants to do on a scorching afternoon is get all hot and bothered in the kitchen — that’s where salads like this one come in.

 

how to make this nectarine salad

  • Slice one or two nectarines into thin crescents and one or two shallots into narrow rings, and let them sit in a couple tablespoons’ worth of lemon juice, about a teaspoon of honey & a small pinch of salt (just enough to coat everything).
  • Then add to them some fresh thyme and basil, as well as a small glug of olive oil and a few turns of freshly cracked pepper.
  • Finish the dish with some lovely curly lettuce, a handful of halved cherry tomatoes, and a few chopped almonds (these can be toasted quickly first, if you can muster the courage to turn on the hob).

 

 

That’s it! A simple and satisfying side or main, depending on how much you make, worthy of gracing any summer table. Try swapping out the nectarines for other stone fruit (say, plums or peaches), the thyme and basil for other herbs (like mint and chives), and the lemon juice for any other acid (apple cider vinegar or lime) to create near-endless combinations.

Is a cold soup more your jam than a refreshing salad? Don’t worry, I’ve got you covered.

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