Spicy Tomato and Nectarine Salad

By Alexa Weibel

Updated October 11, 2023

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(231)
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

  • 3 tablespoons rice wine vinegar (or champagne vinegar)

  • ½ jalapeño, very thinly sliced into rounds

  • 1 ½ pounds nectarines (or plums, or peaches)

  • Salt and black pepper

  • 8 ounces cherry tomatoes (or large tomatoes, sliced or cut into wedges)

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • ½ teaspoon finely grated fresh ginger

  • Torn fresh basil leaves (or cilantro, or mint)

  • Shaved ricotta salata (optional, but recommended)

Ingredient Substitution Guide

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.

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Ratings

5 out of 5
231 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!

Susan

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

c

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

Katrina

If you have family members who don’t like honey, you can sweeten the dressing with the syrup from a jar of candied ginger instead. Works great! Salad is delicious, I did add arugula as others suggested.

MMC

I made this last night, using nectarines and a handful of halved sweet cherries, compari tomato wedges, feta (as that is what I had), and basil from my garden. The dressing is delicious with the fruit, but my husband and I did not enjoy the tomatoes in this salad. Perhaps cherry tomatoes would be a better choice.

t*

prefer the flavor of Serrano vs jalapeño so made that swap - this is a great, simple and fresh summer side/salad.

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