Grilled Nectarines, Arugula, Basil, And Feta

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TIPS FOR GRILLING FRUIT: Did you know that you can grill just about any fruit? As long as they’re firm and not overripe, that is. Some of my favorite fruits to grill are peaches, plums, pineapple, bananas, mangoes and many more! In most cases, you’ll get best results by grilling the fruit skin on. But if you’re grilling pineapple or watermelon, you need to remove the tough outer skins. Grilling fruits over high heat boosts their natural sweetness and adds great flavor.

Course salad

Cuisine Mediterranean

Keyword arugula, feta cheese

PREP TIME 10 minutes

COOK TIME 5 minutes

SERVES 2

Ingredients

4 Tbsp pine nuts divided
6 large basil leaves
4 Tbsp extra virgin Greek olive oil divided
2 ripe firm nectarines
2 Tbsp balsamic vinegar
2 cups baby arugula
2 oz / 60g Greek feta cheese
Sea salt and pepper to taste

Instructions

With the mortar and pestle crush 2 tablespoons of the pine nuts with most of the basil leaves and a tablespoon of olive oil and create a paste. Set aside.
Carefully cut the nectarines in half and remove the stones. Cut each half in half again to get four wedges out of each nectarine.
In a small bowl, whisk 1 tablespoon of balsamic vinegar with 1 tablespoon of olive oil and toss the nectarines around in the mixture.
Heat a grill pan over a medium-high flame or grill the nectarines for a few minutes, until they are lined. Alternatively, you can do this on the grill, too, careful not to let the nectarine wedges fall between the grates.
Add the remaining vinegar and oil, salt, and pepper to the bowl, and whisk.
Place the arugula in a salad bowl. Drizzle over the balsamic dressing and toss well.
Toast the remaining pine nuts in a dry skillet for a couple of minutes until lightly browned. Add them to the salad.
Add the “pesto” scattering it around the salad.
Garnish with the grilled nectarine wedges and a sprinkling of feta on top.