Tomato Nectarine Salad with Feta — the best BBQ salad! It’s quick and easy to prepare and absolutely delicious. It’s made with a stunning mix of heirloom tomatoes (cherry and beefsteak), sweet juicy nectarines, mini cucumber, avocado, red onion and fresh basil. It all comes together with a simple feta vinaigrette dressing. If you could capture summer in a bowl, it would be this tomato nectarine salad!
A fantastically easy salad for BBQs or summer meals
The best thing is how QUICK and EASY it is to make. And of course, you really cant’t go wrong by pairing tomatoes and stone fruit. They have a perfect balance of acidity and sweetness that is taken to the next level with tangy, slightly salty tasting feta. If you are looking for a simple, no-cook salad that’s perfect for barbecuing, then this summer salad is here to please!
Tomato Nectarine Salad ingredients
As simple as this tomato salad recipe is, it packs loads of flavor thanks to fresh seasonal produce, basil and a dressing made with crumbled feta, garlic and oregano.
Tomatoes – I like to use a mix of heirloom tomatoes. They all have their own flavour profile, level of sweetness and acidity. Heavy, ripe Beefsteak are a great choice as are vine-ripened cherry tomatoes as well as mini-roma and heirloom varieties in assorted colours. You need a total of 650 g for this recipe so feel free to play around with the mix.
Nectarines – I prefer yellow-fleshed nectarines. White nectarines are sweeter, more floral while on the other hand yellow nectarines are slightly tangier with more acidity and less sugar.
Cucumber – Hydrating, crisp and refreshing. Thin-skinned mini cucumbers are a great choice for this summer salad.
Avocado – A good avocado adds a soft yet firm textures with a creamy finish which is a great complement to any salad. Plus it adds some good fats into your diet.
Red onion – Add a pop of color, crisp texture, and savoury bite.
Fresh herbs – I like to use fresh basil, buy you could also add a little fresh mint or parsley if you like.
Feta – Greek feta adds a salty, tangy and creamy flavour that pairs well with the other ingredients. Crumbling it into the dressing gives it a marinated flavour. I use a feta made with 75% sheep’s milk and 25% goats milk.
Oregano — another key salad dressing ingredient, thanks to its bold, aromatic flavour. Use a high quality dried spice or 1 tablespoon of fresh leaves.
What to serve with this summer salad
Not only is this a great salad for BBQs, but it’s also great when you want to serve a quick meal without any cooking.
- I like to serve this tomato salad with nectarines on a big platter in the center of the table along with crusty bread or focaccia on the side.
- If you are serving this salad as a side dish along with a main course, try grilled meat, poultry or fish, such as salmon. Or try grilled prawns. This versatile salad goes with just about anything!
- For a vegetarian meal, serve this tomato nectarine salad paired with a grain salad, a potato salad or lentil salad. Or try it tossed with some greens to make a delicious mixed green salad.
Looking for other quick and easy BBQ salad recipes?
Try one of these favourites:
- Pear Fennel Salad with Sumac and Mint
- Cucumber Salad with Feta and Chickpeas
- Black Bean Salad with Avocado and Mango
- Green Bean Tomato Salad
Tomato Nectarine Salad
Ingredients
- 1 large heirloom tomato, cut into chunks (300 g)
- 350 g cherry tomatoes (vine-ripened and heirloom, if possible), halved
- 2 nectarines, cut into thin segments
- 2 small cucumbers, seeded and diced (300 g)
- 1 avocado, diced
- 1-2 small red onion, halved and thinly sliced
- Sea salt and ground black pepper, to taste
- generous handful fresh basil, slivered (plus more to garnish)
For the feta dressing:
- 6 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Sea salt and ground black pepper, to taste
- 75 g feta, crumbled
Method
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In a small bowl, whisk together the olive oil, vinegar, garlic and oregano, then add the crumbled feta and stir until just combined. Season to taste with salt and pepper. Set aside.
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In a large bowl, add the tomatoes, nectarines,, cucumber, avocado, onion and basil. Season with salt and pepper, to taste. Pour the dressing over the salad and toss gently to combine.
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Transfer the mixture to a serving platter. Garnish with additional basil leaves. Serve and enjoy!
Notes
- I use thin-skinned mini cucumbers for this recipe. Depending on their size you could skip seeding them. Alternatively, you could also use a regular English cucumber and peel and seed it before dicing it.
- Once buying your tomatoes, be sure to store the tomatoes on the counter (NOT in the fridge). Refrigerating the tomatoes will dull their delicate flavour as the cold temperature degrades their flavour-producing enzymes which also effects the texture, resulting in tasteless, mealy tomatoes.
- This salad presents best and has the best texture when prepared fresh, however leftovers also taste terrific the next day.
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