This salad is late summer on a plate. Is it late summer? I always assume August is late summer–even though technically September is too, right? Anyway, August makes me think of the end of summer because it’s kind of back-to-school season (school supplies are out in force and I am jealous! GIMME ALL THE PENS, PLEASE) and it’s when the tomatoes seem to be at their best. I intended to make this recipe with peaches, but I got a bunch of mealy ones and it totally bummed me out. Thus, the nectarines. Plus, they have been so good and on sale. WIN/WIN. The tomatoes were from the cute farmer’s market near my neighborhood and every year I always forget how delicious tomatoes can be until summer rolls in and reminds me. So, so delicious and juicy and sweet. I added feta and mint to this salad because I am obsessed with that combo and I really love it with tomatoes and stone fruit. I made a quick and simple shallot vinaigrette to let the fruit shine while adding a definite savory note.
This salad ended up being the sleeper hit of the BBQ we had for Casper’s birthday. Literally every last bit was eaten and I was actually hoping for some leftovers, but it worked out because I made it again for the blog and then promptly ate it for lunch and had some with dinner in the same day. It’s good, so make it before all the lush summer produce disappears and we’re all crying over a bunch of gourds at the market.
PS, I’m on Snap Chat now! and it took me FOREVER to understand it, but I’ve been snapping (snap chatting?) probably more than I should. Follow me if you like to see babies be babies, dogs sitting under highchairs, not super photogenic food, and hear me ramble: cindyishungry
- 2 ripe nectarines
- 2-3 large, ripe tomatoes
- 1 tablespoon chopped shallots
- 2 tablespoons champagne vinegar
- pinch of salt
- 1 teaspoon honey
- 2-3 tablespoons olive oil
- 4-5 mint leaves, chopped (about 1-2 tablespoons, chopped)
- 1 ounce (about 2 tablespoons) crumbled feta
- salt and pepper to taste
- Slice the nectarines and tomatoes into wedges--however thick or thin you like, I like them on the thinner side, like ¼ inch, and arrange on a plate. In a jar with a tight fitting lid, combine the shallots with the vinegar, a pinch of salt, and the honey. Add 2-3 tablespoons of olive oil--you can start with 2 and add another if you like a less sharp dressing. I like it to be pretty tangy and bright, so I go for a 1:1 ratio of vinegar and oil. Shake the dressing, taste, and adjust seasonings to your preference. Drizzle the dressing over the nectarines and tomatoes, sprinkle the mint leaves over the top, followed by the feta. Season with salt and pepper to taste.