Spicy Tomato and Nectarine Salad

By Alexa Weibel

Updated Oct. 12, 2023

Spicy Tomato and Nectarine Salad
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(160)
Comments
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When it comes to savory tomato salads, the iconic Caprese salad feels unsurpassable because its formula is simple but sublime: sliced fruit, bright herbs (basil) and rich cheese. This salad started out basic as well, initially combining tomato with stone fruit and a spicy honey-jalapeño vinaigrette, but surrendered to Caprese’s gravitational pull to eventually include fistfuls of fresh herbs (basil, mint or cilantro) and cheese for richness. (Salty ricotta salata shavings stand up to the zippy vinaigrette without overpowering it.) Seasoning your individual elements to taste might seem excessive, but it builds better flavor. Some salads are built to tower, but this salad feels fancy, fresh and less fussy when layered directly on the platter, served flat.

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Ingredients

Yield:6 to 8 servings
  • 3tablespoons rice wine vinegar (or champagne vinegar)
  • ½jalapeño, very thinly sliced into rounds
  • 1½pounds nectarines (or plums, or peaches)
  • Salt and black pepper
  • 8ounces cherry tomatoes (or large tomatoes, sliced or cut into wedges)
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons honey
  • ½teaspoon finely grated fresh ginger
  • Torn fresh basil leaves (or cilantro, or mint)
  • Shaved ricotta salata (optional, but recommended)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a small bowl or measuring cup, combine the vinegar and jalapeño; set aside.

  2. Step 2

    Halve the nectarines, then cut into thin wedges (about ¼-inch thick) and toss the pits. Transfer the wedges to a large bowl. Season generously with salt and pepper, then toss to coat.

  3. Step 3

    Halve the cherry tomatoes; transfer to another bowl. Season generously with salt and pepper; toss to combine.

  4. Step 4

    Add the olive oil, honey and ginger to the jalapeño mixture; stir vigorously to combine. Season to taste with salt and pepper.

  5. Step 5

    Add about two-thirds of the dressing to the nectarines; toss to coat and season to taste with salt and pepper. Transfer fruit to a serving platter; top with some basil and ricotta salata.

  6. Step 6

    Add the remaining dressing to the tomatoes; toss to coat and season to taste again with salt and pepper. Arrange on the platter. Add more ricotta salata on top, tear even more herbs on top and serve immediately.

Ratings

5 out of 5
160 user ratings
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Comments

sofelineruns

Delicious, fresh salad that tastes like a distillation of summer. I used bufala mozzarella bc that’s what I had on hand, but the suggested ricotta salata might have been even better. The dressing is delicious!

delicious and easy salad

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.

L Sheasgreen

This salad was delicious. I have been looking for creative recipes to tackle all the tomatoes from my garden. I put half a jalapeño in the salad but next time will add the whole thing. It could use a little more heat.

Lauren

Made this quickly in one bowl; used TJ feta because that’s all I had to go with our homegrown cherry tomatoes and some great, great peaches from Palisades, CO.

Ann

This salad was so refreshing and the flavors really popped. I served it with the Cumin-Baked Pork Chops. Very nice dinner but think I’ll do a chicken breast next time. I’ll also add a crusty bread to capture any extra dressing. Can’t wait to make this one again.

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