As we savor the final bites of nectarine, it’s coming up on the last possible week to make my favorite salad of the late summer! Nectarines, heirloom tomatoes, parsley, feta, and sweet onion dressed up with chopped nuts and a honey vinaigrette.
Yields 4 Salad Servings
3 tbsp olive oil*
1 tbsp honey*
1 tbsp white balsamic* or red wine vinegar
1⁄2 tsp ground sumac, optional
salt and pepper, to taste
1⁄2 cup hazelnuts, pistachios, or almonds
1 lb mixed tomatoes* (2-3 medium-sized)
1 lb nectarines*
4-6 oz feta*, crumbled
1⁄2 sweet* or red onion*, thinly sliced top to tail large handful at leaf parsley*
1⁄2 tsp sumac, optional
Toast the nuts by adding them to a small, dry skillet. Warm over medium heat, stirring frequently so they don’t burn, until lightly browned. Chop the nuts and set aside.
Cut the tomatoes and nectarines into wedges each and arrange on a platter. Scatter the onion, parsley, and feta over the nectarines and tomatoes. Drizzle with dressing and sprinkle nuts over top. Finish with a sprinkle of sumac, salt, and pepper, as desired.
Look for items marked with an asterisk* in our farm stand!
This recipe is adapted from My Little Expat Kitchen.