Grilled Nectarine and Arugula Salad with Feta, Pistachios and Cherry Tomato Vinaigrette

“Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine — good God how fine.” – John Keats

Smoother than a peach, nectarines are an ideal stone fruit for grilling – no peeling required.  Juicy and sweet-tart, they become even more flavorful after a brief turn on the grill pan, with char marks signaling where the natural sugars have caramelized.  For a summer salad, I top baby arugula with the grilled wedges.  Feta adds lightly salted creaminess, and pistachios lend the right amount of crunch.

When nectarines are in season, tomatoes are too, right in a summer garden or fresh from a farm stand.  Instead of adding cherry tomatoes straight into the salad, I blend them into balsamic vinaigrette, turning it a gorgeous reddish color and infusing it with tomato flavor.  Think of the tasty dressing left in the bottom of a traditional salad when vinaigrette and tomatoes mix, only balanced and turned into something beautiful to serve.

Ingredients

5 ounces baby arugula (about 5 packed cups)
3 large nectarines
4 ounces feta
⅓ cup shelled unsalted pistachios
Dressing (below)

Cherry Tomato Vinaigrette 

½ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
⅓ cup chopped cherry tomatoes
2 teaspoons honey
Kosher salt and freshly cracked black pepper to taste

Begin by making the cherry tomato vinaigrette.  I don’t recommend substituting regular tomatoes, as they will lend too much watery pulp to the dressing.  Combine the oil, vinegar, cherry tomatoes, and honey in a blender and process until emulsified and tomatoes are mostly broken down.  Season to taste with salt and pepper and set aside so the flavors meld.  This will make more dressing than is needed for the salad, and I recommend serving this on the side for those who prefer extra.

Next prepare the nectarines.  Run a knife around the nectarine, gently pressing around the pit, twist gently, and separate into halves.  Remove the pit.  Slice the nectarines into ½-inch wedges.  I generally get 16 wedges per large nectarine.  Lightly brush both sides of the wedges with olive oil.  Heat a grill pan over medium until heated.  Grill the nectarines in batches.  Each side will take approximately 2 to 3 minutes to achieve grill marks.  Set aside on a plate and continue until all the nectarine wedges are grilled.

To prepare individual salads, top each plate with a bit of arugula and dressing.  Top with grilled nectarine wedges, crumbled feta, and pistachios.  Drizzle additional dressing on top.  Serve additional dressing on the side.

To prepare a large salad, add arugula to a bowl or serving platter and toss with dressing to coat lightly. Top with grilled nectarine wedges, crumbled feta, and pistachios.  Drizzle more dressing on top and serve additional dressing the side.

For another salad that features stone fruit, try this tomato salad with fresh apricot vinaigrette.