Nectarine Salad with Cucumber, Basil and Goat Cheese

This fresh Nectarine Salad combines ripe nectarines, cucumber, basil, goat cheese, and a light vinaigrette for an easy summer salad that’s perfect for entertaining or weeknight dinners. Looking for more summer salads? Check out our 20+ Cool & Refreshing Cucumber Recipes! 

Nothing ever goes away until it has taught us what we need to know. ~Pema Chodron

When nectarines are at their peak, this simple stone fruit salad is one of my favorite ways to celebrate summer. Sweet, juicy nectarines are paired with crisp cucumbers, fragrant basil, creamy goat cheese, and a light vinaigrette that lets every ingredient shine. It’s refreshing, effortless, and beautiful enough for entertaining, yet simple enough to enjoy with an easy weeknight dinner. Every bite tastes like summer and makes the most of the season’s abundance.

What Makes This Nectarine Salad Special?

Unlike heavier summer salads, this one lets ripe nectarines shine. Sweet stone fruit, cool cucumbers, fragrant basil, creamy goat cheese, and a light vinaigrette create the perfect balance of sweet, savory, creamy, and refreshing flavors. It’s simple enough for a weeknight dinner yet elegant enough for summer entertaining.

I’ve had this idea in my head that things that grow together at the same time of year usually taste good together. This is a theory still in testing, but so far, it rings true. Plus, it just makes things simple, doesn’t it? Given that, you could easily swap out peaches here, or even add tomatoes to the mix. It would still work great.

🍑 Nectarine Salad Ingredients

• Nectarines - Choose ripe but still slightly firm nectarines for the best balance of sweetness and texture.
• Cucumber - Turkish or English cucumbers add cool, crisp freshness that pairs beautifully with juicy nectarines.
• Red onion - Thinly sliced for a little sharpness that balances the sweet fruit.
• Fresh basil - Adds fragrant, herbaceous flavor that makes this salad taste like summer.
• Goat cheese - Creamy, tangy goat cheese complements the sweet nectarines perfectly. Or sub avocado for a vegan version.
• Simple vinaigrette - Olive oil, vinegar (champagne, sherry, apple cider, or white balsamic), honey, salt, pepper, and optional Urfa Biber create a bright, lightly sweet dressing.
• Optional additions - Arugula or tender greens add heartiness, while toasted almonds, pistachios, or walnuts bring delicious crunch.
• Tip: Vegan option- avocado might work well in place of goat cheese for extra richness!

How to make Nectarine Salad

Layer the nectarines and cucumber in a shallow bowl, on a platter, or toss everything together in a bowl- up to you. Add some torn basil leaves.

Thinly slice the red onion and soak it in salted water to remove the bitterness. Red onion gives this salad the little bite it needs.

Add the crumbled goat cheese and the basil leaves, then spoon the dressing over top of the Nectarine Salad.

Here I’ve added a little Urfa Biber (Turkish Chili Pepper) for contrast and a little heat. Of course, this is optional. Urfa Biber (usually just called Urfa) is also known as Isot peppers. The peppers are picked after they turn bright red, then cured for a week to develop their deep purple color and smoky, earthy, sweet flavor. Urfa is commonly used in Turkish and Kurdish cooking but can be used anywhere you want a little smoky heat and contrast.

Serving Suggestions

This fresh Nectarine Salad pairs beautifully with almost any summer meal. Serve it alongside grilled chicken, grilled salmon, shrimp, or seared scallops for an easy, elegant dinner. It’s also delicious with grilled halloumi.

For entertaining, serve it as part of a summer spread with crusty bread, a chilled soup like gazpacho, or a grain salad such as farro or quinoa. It also makes a lovely addition to brunch, picnics, and backyard barbecues.

Storage & Make Ahead

Make ahead: Whisk together the dressing up to 4 days ahead and refrigerate. Slice the onion and cucumbers several hours in advance, but wait to cut the nectarines until shortly before serving for the freshest flavor and texture.

Storage: This salad is best enjoyed the day it is made. Leftovers will keep in an airtight container in the refrigerator for 1-2 days, though the nectarines will soften as they sit.

Tip: If serving for a gathering, assemble the salad without the dressing and goat cheese. Toss with the vinaigrette and add the cheese and basil just before serving.

More Favorite Summer Salad Recipes

• Delicious Peach Salad
• Strawberry and Spinach Salad
• Mexican Papaya Salad
• Cherry Salad with Kale & Black Rice
• 40 Vegan Salads You’ll Make Again and Again
•  Must-Try Farmers Market Recipes 

Nectarine Salad with Cucumber, Basil and Goat Cheese

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• Author: Sylvia Fountaine
• Prep Time: 15
• Total Time: 15 minutes
• Yield: 4 1x
• Category: salad
• Method: tossed
• Cuisine: Northwest

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Description

Nectarine Salad with Cucumber,  Basil, Goat Cheese, Red onion and optional Urfa Biber (Turkish Chili Pepper). A simple delicious Farmers Market Salad you can put together in minutes!

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Ingredients

Units USM Scale 1/2x1x2x

• 1/4 cup finely sliced red onion
• 3 ripe ( semi-firm) nectarines
• 4 Turkish cucumbers (or use a small English cucumber)
• 1/8 cup basil leaves, torn
• 1/4 -1/2 cup goat cheese crumbles

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons champagne, sherry, apple cider or white balsamic vinegar
• 2 teaspoons honey or alternative sweetener
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Urfa Biber chili pepper ( optional)

Optional: tender greens or arugula, toasted nuts of choice.

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Instructions

Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.

Whisk dressing ingredients together in a small bowl.

Slice nectarines into 1/2 inch thick slices. Slice cucumbers into thin rings. Arrange in a shallow bowl or on a platter over optional greens. Rinse and drain the onions and scatter about. Top with torn basil leaves and goat cheese crumbles.

Spoon dressing over top.  Sprinkle with optional Urfa Biber.

Serve this on its own or over tender greens.

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Notes

You can also toss the nectarines, cucumbers, basil and onions in a medium bowl with the dressing. It will be quite “juicy” so serve it over tender greens or arugula, and top with goat cheese.

This is a great place to use any light, fruit-infused vinegars- like raspberry vinegar, etc.

Nutrition

• Serving Size:
• Calories: 177
• Sugar: 13.5 g
• Sodium: 155.8 mg
• Fat: 11.6 g
• Saturated Fat: 2 g
• Carbohydrates: 18.9 g
• Fiber: 2.5 g
• Protein: 2.5 g
• Cholesterol: 1.9 mg