Nectarine & Feta Salad with Toasted Almonds - The Perfect End-of-Summer Salad

Savor the sweetness of late summer with this refreshing nectarine & feta salad topped with toasted almonds and a tangy balsamic dressing. Light, vibrant, and a perfect use for end of summer stone fruit! 

Nectarine & Feta Salad with Toasted Almonds - The Perfect End-of-Summer Salad

Sun-ripened nectarines, crunchy toasted almonds, and tangy feta—this salad is a celebration of everything late summer has to offer. Imagine crisp, fresh greens layered with juicy nectarines, their sweetness perfectly balanced by creamy feta, while pickled red onions add a subtle tang and a drizzle of balsamic-maple dressing ties it all together in a silky, flavorful finish.

Not only does this salad taste incredible, it’s also a feast for the eyes—bright, colorful, and elegant enough to serve for a casual dinner or a small gathering. It’s light yet satisfying, fresh yet indulgent, and entirely effortless to prepare, making it a perfect choice for those evenings when you want something quick but still feel like a culinary star.

Whether you’re craving a sweet-savory lunch, a side for your grilled dinner, or simply a way to celebrate the last days of summer, this salad delivers. Every bite bursts with flavor, texture, and sunshine, reminding you why late-summer produce is so worth savoring. It’s the kind of dish you’ll want to make again and again before the season slips away.

What Ingredients Do I Need?

Here’s everything that goes into this vibrant late-summer salad:

• White wine vinegar
• Honey
• Salt
• Red onion
• Sliced almonds
• Mixed greens
• Ripe nectarines
• Feta cheese
• Olive oil
• Balsamic vinegar
• Dijon mustard
• Maple syrup
• Black pepper

Substitutions and Variations

One of the best things about this salad is how adaptable it is! Try these swaps to make it your own:

• Fruit: Swap nectarines for peaches, plums, or even juicy pears in early fall.

• Cheese: Feta brings a tangy punch, but goat cheese, blue cheese, or even shaved Parmesan work beautifully.

• Nuts: Almonds add great crunch, but walnuts, pecans, or pistachios are equally delicious.

• Greens: Mixed greens are versatile, but arugula, spinach, or butter lettuce give a different flavor twist.

• Dressing: For a lighter option, use lemon juice and olive oil instead of balsamic vinaigrette.

Kitchen Tips and Notes

Here's some tips to and tricks:

• Pickling shortcut: If you’re short on time, you can skip the quick-pickling step and use raw red onion for extra bite.

• Peeling nectarines: No need to peel unless you prefer a softer texture—the skin adds fiber and a pretty pop of color.

• Make-ahead: Toast almonds and mix the dressing up to 2 days in advance. Assemble the salad just before serving for the freshest flavor.

• Serving idea: This salad pairs beautifully with grilled chicken, shrimp, or salmon for a complete meal.

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    RECIPE IS DOWN BELOW👇     

Summer Stone Fruit Salad with Two Dressings to Love

Fresh, crisp, and bursting with flavor! This Summer Stone Fruit Salad with peaches, nectarines, cucumber, and romaine comes with two dressings — sweet Honey-Lime Poppy Seed or savory White Balsamic Basil Vinaigrette. Perfect for brunch, picnics, or light dinners.

Summer Stone Fruit Salad with Two Dressings to Love

When summer’s bounty is at its peak, nothing beats the vibrant, juicy sweetness of fresh stone fruit. This Summer Stone Fruit Salad with Two Dressings to Love is the perfect way to showcase ripe peaches and nectarines in all their glory. Paired with crisp romaine and cool cucumber, every bite is refreshing, colorful, and bursting with seasonal flavor.

The best part? You get to choose your own adventure — go bright and sweet with a Honey-Lime Poppy Seed Dressing, or lean into a savory, herb-kissed vibe with a White Balsamic Basil Vinaigrette. Whether you’re serving it poolside, at a backyard brunch, or as a light dinner starter, this salad is as versatile as it is beautiful. Fresh, simple, and ready in minutes, it’s summer in a bowl.

Enjoy!

What Ingredients Do I Need?

For the Salad:

• Romaine lettuce – crisp, fresh, and perfect for a light summer base.
• Peaches – ripe, sweet, and juicy for maximum flavor.
• Nectarines – slightly firmer than peaches, adding a subtle tang.
• English cucumber – mild and refreshing for a cooling contrast.

For the Honey-Lime Poppy Seed Dressing:

• Fresh lime juice
• Honey
• Dijon mustard
• Extra-virgin olive oil
• Poppy seeds
• Salt

For the White Balsamic Basil Vinaigrette:

• White balsamic vinegar
• Honey or maple syrup
• Dijon mustard
• Extra-virgin olive oil
• Fresh basil
• Salt and pepper

Substitutions and Variations

Substitutions

• Romaine lettuce → Swap for butter lettuce, spring mix, or spinach for a softer bite.

• Peaches/Nectarines → Use plums, apricots, or cherries if those are what’s in season.

• English cucumber → Regular cucumber works; just peel for a smoother texture.

• White balsamic vinegar → Try champagne vinegar or apple cider vinegar for a similar mellow tang.

• Fresh basil → Mint or tarragon can be delightful twists in the savory dressing.

• Honey → Maple syrup or agave nectar work in either dressing.

Variations

• Add cheese – Crumbled feta or goat cheese adds creamy richness that pairs beautifully with the fruit.

• Boost the crunch – Sprinkle toasted almonds, pecans, or pistachios for texture.

• Protein upgrade – Add grilled chicken, shrimp, or even prosciutto for a heartier salad.

• Herb garden twist – Mix fresh mint with basil in the vinaigrette for extra freshness.

• Make it grainy – Toss in cooked quinoa, farro, or couscous for a more filling main dish.

Kitchen Tips and Notes

• Choose ripe but firm fruit so the slices hold their shape in the salad.

• Slice just before serving to prevent peaches and nectarines from browning.

• Keep dressings chilled until ready to use for the most refreshing flavor.

• Emulsify for the win – Slowly whisk in the oil to keep the dressing smooth and well-blended.

• Serve immediately after tossing to maintain crisp lettuce and vibrant fruit.

"Set the Mood"

This salad is summer on a plate, so lean into the season when serving it. Arrange the colorful fruit and greens on a large platter for that effortless farmers’ market vibe. Pair with:

• Outdoor dining – Think backyard patio, light breeze, and chilled white wine or sparkling water.

• Brunch spread – Serve alongside quiche, fresh pastries, and herbal iced tea.

• Poolside refreshment – Keep it chilled in the fridge until guests are ready to eat, then bring out for a fresh, cooling bite.

• Casual dinner starter – Follow with grilled seafood or chicken for a complete warm-weather menu.

Dress it up with floral napkins, rustic wooden serving bowls, and plenty of natural light — this salad begs to be as photogenic as it is delicious.

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Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

This Creamy Summer Labneh with Peaches, Pistachios, & Prosciutto is a vibrant blend of sweet and savory. Topped with fresh fruit, herby oils, and warm pita, it's the perfect modern Mediterranean mezze for effortless summer entertaining.

Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

Warm summer evenings and a night out to celebrate—what more could you ask for?  My husband and I recently visited a new Mediterranean restaurant for a special night out, and while the entire meal was outstanding, it was the appetizer that I couldn't get out of my head.  It was a whipped burrata dish topped with juicy stone fruit, paper-thin prosciutto, and fresh arugula—a beautiful balance of creamy, sweet, savory, and peppery that we devoured without hesitation.

For days I couldn’t stop thinking about it and just new I had to re-create this dish. I loved the combination of flavors, but I wanted to make it my own—with a little twist. Instead of burrata, I reached for labneh, a rich and tangy strained yogurt that brings that same creamy texture but with a bit more substance and a fresh Mediterranean feel. Paired with diced peaches and nectarines, chopped pistachios, torn prosciutto, and a drizzle of basil and pistachio oils, it turned into a mezze-style platter that felt just as indulgent, but even easier to pull together.

This dish is as fresh and vibrant as summer itself, and honestly—it couldn’t be simpler. Just spread, sprinkle, drizzle, and serve. The result is a beautiful, flavor-packed appetizer that looks impressive on the table but takes only minutes to assemble. Whether you’re hosting friends or just adding something special to a quiet night in, this modern Mediterranean mezze is bound to become a seasonal favorite.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this creamy, summery mezze to life:

• Labneh – Tangy, rich, and creamy. This is the base of your dish and adds that perfect savory note.

• Peach & Nectarine – Juicy and sweet, diced for a burst of summer flavor in every bite.

• Prosciutto – Thinly sliced and torn into ribbons. Adds a salty contrast to the sweetness of the fruit.

• Arugula – Peppery and fresh, it balances the creaminess and adds a pop of green.

• Pistachios – Chopped for crunch and nutty richness.

• Basil oil – Herby and aromatic, perfect for drizzling.

• Pistachio oil – Adds depth and a luxe finish.

• Pita wedges – Warmed just before serving for the perfect dipper.

Substitutions and Variations

Substitutions

Don’t have everything on hand? Here are a few easy swaps using pantry or grocery staples:

• Labneh → Use full-fat Greek yogurt (strained overnight with cheesecloth) or whipped cream cheese for a similar texture.

• Prosciutto → Try crisped-up pancetta, thin slices of salami, or even omit for a vegetarian version.

• Pistachios → Swap with chopped almonds, walnuts, or sunflower seeds.

• Basil oil / Pistachio oil → Drizzle with good-quality olive oil and a sprinkle of fresh herbs like basil or mint.

Variations

Want to change it up a little? Try one of these flavorful twists:

• Make it Vegetarian: Skip the prosciutto and add crumbled feta or marinated olives for a salty bite.

• Add a Sweet Drizzle: A touch of honey or pomegranate molasses can elevate the fruit and bring a sweet-savory balance.

• Swap the Fruit: Use plums, cherries, or figs in place of peaches and nectarines depending on what’s ripe and in season.

Kitchen Tips & Notes

• Make Ahead Friendly: You can prep the labneh base and toppings ahead of time, then assemble just before serving.

• Warm the Pita: Lightly toast or warm pita wedges right before serving for the best texture and flavor.

• Use a Shallow Platter: This makes it easier to spread the labneh and build those beautiful layers on top.

• Don’t Skip the Drizzle: Even just a swirl of olive oil and a few fresh herbs brings the whole dish together.

     "Set the Mood"     

This mezze-style appetizer was practically made for lingering summer evenings. Whether you’re dining al fresco under string lights or setting out a spread for weekend brunch, this dish brings that effortless wow-factor that turns any table into a celebration.

Serve it on a beautiful shallow platter with warmed pita wedges tucked alongside and a chilled glass of rosé or sparkling water with citrus slices. It’s just as perfect for a low-key poolside snack as it is for a backyard gathering or bridal brunch. Want to make it feel even more Mediterranean? Add a few small plates of olives, marinated feta, or stuffed grape leaves for an easy mezze board moment.

From garden parties to casual cocktail nights, this creamy summer labneh fits right in—and makes your guests feel like they’re somewhere just a little bit special.

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Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Two killer summer grilled dishes to enjoy featuring marinated grilled London Broil and a fresh salad filled with summer produce and burrata cheese!

Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Here's another quick 30 minutes "summer" meal!  London Broil is on the menu today and we will be marinating and grilling this large cut of meat.  (see below for more on London Broil)  I've got a fantastic marinade that enhances the beefy flavor but is also great on chicken and pork.  It's a quick marinade that you can do on the counter while you are getting salad ready.  

The other fabulous part of the meal is the salad.  Sometimes the most delicious salads are the easiest to assemble.  By grilling nectarines and corn you bring out their natural sweetness.  Add in some wedges of tomato, chopped green leaf lettuce, and tear up a couple of balls of burrata cheese to make this heavenly salad.  Top it with an easy balsamic vinaigrette and you have one heck of a salad.  I mean the flavors...I am obsessed with this salad!

Enjoy!

What is London Broil?

London Broil is typically a large cut of beef that is very lean and often tougher than other cuts of steak.  To combat this you need to keep the cooked temperature on the rare to medium side and slice the cooked meat across the grain in to long strips.  This will cut the connective tissues and make the meat tender to the bite.  It has a wonderful meaty flavor and since it is a large cut of beef (between 1 - 2 pounds) it will feed several people.

What Ingredients do I need?

London Broil and marinade:

• London Broil

• olive oil

• balsamic vinegar

• soy sauce

• Worcestershire sauce

• garlic cloves

• red pepper flakes

• Italian seasoning

Salad:

• nectarines

• tomatoes

• green leaf lettuce

• corn on the cob

• burrata cheese

• olive oil - extra virgin is best for a dressing

• honey

• Dijon mustard

• garlic cloves

Substitutions and Variations

• Cuts of Protein:  use this marinade on different cuts of meat such as chicken or pork.

• Can't find London Broil?  try a flank steak or a Top Sirloin

• Stone Fruit:  substitute the nectarines for peaches or plums

• Greens:  change up the greens for romaine or red leaf lettuce

• Cheese:  swap out chunks of balls or mozzarella for the burrata cheese

Kitchen Tips and Notes

• London Broil: most stores carry a type of meat they call London Broil.  This may be some sort of top round.  If unavailable use a flank steak instead.

• Cutting the Steak:  check the steak to see which way the grain is running then cut across it slicing in thin strips on an angle.  Example if the grain is running horizontally along the length of the steak you need to slice vertically in thin slices across that horizontal grain.

• Use fruit that is moderately ripe:  fruit should be slightly firm so that it holds up on the grill.  The grill will caramelize the sugars in the fruit and make is break down.  If  you are using really ripe fruit it may become mushy when grilling.

• Cut the nectarines in quarters:  You want larger slices so that the fruit doesn't fall through the grates and even if using a grill pan smaller slices tend to fall apart easier.

• Side Dishes:  I served this with some basmati rice, but roasted potatoes or even fries would be a great side dish.

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London Broil (and Marinade)

serves 4

2 pound top round for London Broil
1/3 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup Balsamic vinegar
2 Tablespoons Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 Tablespoon Italian seasoning

In a zip lock bag add the ingredients for the marinade.  Add the steak in the bag and seal, pressing out any excess air.  Massage the marinade into the steak by flipping the steak over in the bag.  Allow to sit on the counter 30 minutes while it comes to room temperature.  

Remove the steak from the marinade and grill (outdoors on indoor on a grill pan) over medium-high heat about 6-8 minutes per side for a 1 1/2" thick steak for medium doneness. (around 145 degrees).  Remove from the grill and all to rest covered in foil for 6-7 minutes.  

Slice the steak thinly against the grain.  Serve immediately.

Grilled Nectarine, Corn, Tomato, and Burrata Salad

serves 4

1 head Green leaf lettuce, chopped
2 ears of corn, shucked
2-3 nectarines, pitted and quartered
2-3 Roma tomatoes, cored, and quartered

1-2 balls of burrata cheese

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
2 garlic cloves, minced
salt & pepper to taste

Combine the vinaigrette ingredients in a jar and shake well.  Set aside.

Brush olive oil on the cuts sides of the fruit.  On an outdoor pan or indoor grill pan over medium high heat grill the nectarine slices and the ears of corn until they are browned with grill marks.  The nectarines will start to caramelize.  Remove from the grill.  Cut the kernels off the ears of corn.

Arrange salad on a platter placing the lettuce as the base.  Top with grilled nectarines, sliced tomatoes, and grilled corn.  Rip apart a couple of balls of burrata cheese on top and spread around the salad.  Drizzle with the vinaigrette.

The Best Finds from the Farmers' Market by Season

Here are the top picks of produce you should get from the Farmers' Market for each season.

The Best Finds from the Farmers Market by Season

Food from the Farmers' Market tastes sweet, crisp, and fresh!  There's no better way to get fresher fruits and vegetables than those that were picked just hours before the farmers' market opens.  Plus these items are local and usually travel less than produce you buy in the grocery stores.

The benefits from buying local produce are many.  

One is taste.  The fruit offered are farmers' markets is usually sweeter because tree ripening causes higher sugar content. 

Another is cost.  Let's face it, food costs have gone up...everywhere.  However, if you eat seasonally you will get items at their peak and in-season items usually cost less.  

Organic Produce.  Most stores have an organic section but it may not be all that robust.  Farmers' markets will typically have a mix of organic stalls and non-organic stalls.   You may find that it is cheaper to buy organic produce at a farmers market since you are buying direct, plus the variety may be more abundant.  

Produce Guide by Season

Listed below is a handy guide to the best items to buy from the farmers' market by season.  Keep this reference with you when you are planning your next trip and have recipes in mind for seasonal items.  Don't forget your bags and some cash!

Summer is filled with fresh produce so make sure to enjoy the abundance available now while it is at it's tastiest!

Recipe Inspiration for your Farmers' Market haul

• Avocado and Tomato Toast
• Grilled Flank Steak with Pepper Tomato Relish
• Paprika Potato and Tomato Tarts
• Tomato Avocado & Grilled Corn Salad
• Grilled Vegetable Platter
• Greek Cobb Salad
• Chicken, Green Beans & Tomato Stir Fry
• Strawberry Avocado Toast
• Strawberry Cornmeal Skillet Cake
• Cherryade
• Corn and Stone Fruit Salad
• Avocado & Peach Spiral Pasta Salad
• Spicy Grilled Eggplant
• Chicken Fajita Kabobs