Spicy Tomato and Nectarine Salad

This took waaaay more than 20 mins prep.

This was mind blowing delicious. I made this with nectarines as instructed and the only variation I made was the use of freshly shaved pecorino romano. I think it’s the best salad I have ever made. Beautiful, unique and so delicious.

Couldn’t find ricotta salata so used pecorino romano instead. Maybe next time use fresh mozzarella. White peaches weren’t sweet enough.

Decided to make a smaller serving size because I had a feeling I wouldn’t care for it that much. It’s okay - I see what the recipe is going for but it probably needs a softer, tangier cheese. Any suggestions here would be most appreciated.

why separate the nectarines from the tomatoes when dressing? why not make it a one bowl meal??

I make the dressing now just to have on hand in the fridge for any salad, it’s that good! But this salad was really tasty too- used peaches instead of nectarines sine they were ripe - it was delicious

I loved this salad! It was tangy, spicy and really robust. I used peaches instead of nectarines since I the farmer's market had them. I used Manchego cheese because my partner doesn't like really soft cheeses. And I doubled the jalapeno (I used a full one). It was delicious!

Made this last night, followed all the steps, except for the layering… I just piled all the elements on a platter at the end, and just gently tossed lightly with my fingers. And I did take another Raiders advice to make the fruit slices a little thicker. Absolutely out of this world.

Serve this over a small bed of arugula as there is more than enough dressing for the fruit alone. Sub in Mike’s Hot Honey for those who like a bit more heat. Add some chopped roasted cashews or pistachios for some texture and depth of flavor.

I made this as written except I subbed in feta as that was what I had in the fridge. It makes a great side dish at brunch instead of the usual fruit salad. Next time I won’t cut the nectarines so thin or quarter the baby tomatoes. It became too soupy and while it tasted good it also looked less appetizing. I’d also add more jalapeño or use less oil. The pickling step really tamed the jalapeño and then the oil tamped it down further. I guess we just wanted a sharper flavor in the dressing.

Absolutely amazing & unexpected flavor combination. Served on top of a bed of arugula to make it a leafier salad and it was amazing. Didn’t find ricotta salata so used shavings of parmesan instead and complemented the flavors well

We used fresh peaches instead of nectarines. Was delicious!

Used peaches, plums and fresh from the garden basil and cherry tomatoes. Ricotta Salata can be found in the cheese section of most supermarkets and was delicious here. tip: I freeze ginger root and grate as needed in recipes like this. No need to peel and you always have it on hand when you need it

Very nice. I eliminated the jalapeno and substituted a mango habenero gouda for the cheese, added smoked almonds for crunch, and cilantro for the herb. Served with jerk chicken on the side.

Made this salad for lunch and it was amazing! I did have to sub a few things: Used peaches instead of nectarines and pre-shredded parm instead of the ricotta salata. I looked up ricotta salata and it seems similar to feta but while I think feta would be okay on this, I prefer parmesan. If you want to serve it as a main course, adding seafood or steak would be a great option! This could also really easily be turned into an awesome ceviche recipe by adding fish or shrimp with the dressing.