Summer Nectarine & Tomato Salad with Feta & Mint
Prep time: 
Total time: 
Serves: 2-3
This recipe celebrates late summer's bounty--you can sub peaches in place of nectarines, just use whatever looks best to you!
  • 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
  1. 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.
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