Summer Nectarine salad

Our delicious nectarine salad is the perfect lunch treat, with filling roasted chickpeas, juicy tomatoes and topped with basil croutons. We make it with fresh nectarines, ideal for summer. You can make this salad a few hours in advance if you wish to serve it for a dinner party.

The warm season is here and what better way to celebrate summer than by purchasing lots of summer produce from the farmers market and turning it into delicious salad. This nectarine salad recipe will not leave you hungry, as it has plenty of extra proteins thanks to the roasted chickpeas and the delicious croutons. It's light, it's juicy and it's so fresh. It's topped with extra virgin olive oil, baby spinach or fresh basil leaves and vegan cheese. Use either vegan goat cheese or vegan feta cheese. Both will work so well.

This is a simple salad that works best with nectarine slices from fresh fruits.

What is nectarine salad

A nectarine salad is a celebration of summer. Some prefer making it with grilled nectarine but I think fresh fruits as best. Not only it's so easy to make but it's a crowd pleaser because it's filling and delicious. Eat it for lunch or make it as a side for your party.

For the nectarine salad to be filling, I think you should add roasted chickpeas to it and the basil croutons. This will add a bit of time to prep time but it's well worth it. You can make the salad in advance and just store it in an airtight container for when you fancy eating it.

Ingredients for nectarine salad

Let's talk about the ingredients you need for this salad and their potential substitutes. It's a summer salad recipe, so you can play around with the ingredients to make it your own. But we've tried and tested this salad in various ways and that's why we strongly believe these flavours work best.

Nectarine - It's a nectarine salad, so this is the star attraction. Have fresh nectarine slices. You can make it into a grilled nectarine salad, in which case you'll want to grill your nectarines first. Not fan of nectarines? You can use peaches instead.

Cherry tomatoes - Juicy, flavoursome cherry tomatoes are best for this salad. The taste of tomatoes with nectarines are a dream. They really complement each other.

Beetroot - Earthy raw beetroot sliced or cut in chunks will add so much to the salad. Sweet and subtle but so good when mixed with the rest of the ingredients.

Roasted chickpeas - Roasted chickpeas bring more protein to the salad, so you'll want to add them. They take around 25-30 minutes to make in the oven, but they are so worth it. Make them spicy, salty, or leave them as they are.

Basil croutons - Bread with a little basil olive oil in the oven make for the best topping, right? If you want this salad to be gluten-free, then ditch the bread and replace with walnuts or almonds.

Cheese - Vegan cheese of your choice, but we recommend either goat cheese or feta. You can also do it with blue cheese if you can find a vegan option at your local market. We struggle to find it occasionally.

Dressing - I love drizzling the tiniest amount of freshly squeezed lime juice for this salad. However, you can add a touch of balsamic vinegar or raspberry vinegar. Both work really well.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Summer Nectarine Salad

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• Prep Time: 5 mins
• Cook Time: 30 mins
• Total: 35 mins
• Serves 2 people

Categories: Lunch, Salad Cusine: Italian, Mediterranean

Description

A super fresh and delicious nectarine summer salad with basil croutons and roasted chickpeas. The perfect lunch on a plate with the freshest produce.

Ingredients

(USA / Metric)

• 2 large nectarines, pit removed and sliced
• 1 cup Roasted Chickpeas
• 8 cherry tomatos, halved
• 1 medium beetroot, peeled and cut into chunks
• 3 tbsp Vegan Feta Cheese, crumble*
• 2 slices bread, cut into cubes
• 2 cloves garlic, peeled
• 3 tbsp olive oil
• 7 leaves basil
• 1/4 tsp salt
• 2 tbsp lime juice (optional)

Instructions

• 1. Prepare your chickpeas in advance. They normally need to be roasted for about 25-30 minutes. (see recipe in the ingredients)
  2. Preheat the oven at 200C/400F.
  3. Spread the bread cubes on a baking tray.
  4. In a mortar and pestle, mix the olive oil with the garlic, 3 basil leaves and 1/4 tsp coarse salt. Mix until you get a paste. Distribute it on the bread cubes. Use your hands to spread it well if needed.
  5. Bake in the centre of the oven for 10 minutes until the bread becomes golden.
  6. In a large bowl or on plates, add the nectarine slices, the beetroot and the cherry tomatoes.
  7. Add the roasted chickpeas. and the croutons.
  8. Sprinkle with cheese crumble and add the rest of the fresh basil leaves (torn).
  9. Drizzle with a lime juice, if using, and serve. Enjoy!

Notes

* I like to make my own feta cheese but you can purchase it from the supermarket.

Nutritional Information

Total Nutrition Facts

Serves 2 people

Amount Per Serving
Calories 343
% Daily Value*
Total Fat 22 g			28%
	Saturated Fat 3 g		15%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 3 g
	Monounsaturated Fat 15 g
Cholesterol 0 mg			0%
Sodium 437 mg			19%
Total Carbs 36 g			13%
	Dietary Fiber 5 g		17%
	Sugar 18 g		36%
Protein 5 g			10%
Vitamin A 7% Vitamin C 27% Calcium 5% Iron 11% Vitamin D 0% Magnesium 9% Potassium 13% Zinc 6% Phosphorus 14% Thiamin (B1) 18% Riboflavin (B2) 10% Niacin (B3) 22% Vitamin B6 12% Folic Acid (B9) 5% Vitamin B12 0% Vitamin E 30% Vitamin K 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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