Traditional recipes

Grilled Nectarines with Feta

Grilled Nectarines with Feta

Ingredients

  • 4 nectarines, halved, pitted
  • Melted butter (for brushing)
  • 1 cup coarsely crumbled feta cheese (preferably sheep's-milk feta)

Recipe Preparation

  • Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.

Photos by Richard FoulserReviews Section

Grilled Nectarine Salad

Drizzle nectarine halves with a little olive oil. Grill cut side down for 2-3, turning midway to achieve lovely grill marks. Set aside.

In a bowl, whisk together Dijon, vinegar, honey, and sugar. Whisk in 1/2 olive oil to emulsify. Add salt and pepper and mix.

Toast slivered almonds in a small skillet over medium-low heat until just turning golden brown.

In a large bowl, toss lettuce with enough of the dressing to lightly coat (you won't use all of the dressing save to have another salad tomorrow!) Toss in warm toasted almonds.

Divide lettuce among four plates. Place a nectarine half on each serving. Drizzle nectarine with a little more dressing. With a fork, cut blue cheese into chunks and distribute among the four plates.

* Grill more fruit if you'd like each plate to have two halves instead.

Just a couple of fun facts about this salad I&rsquom posting today:

1. I made it back in 2011!
2. Nectarines are not even close to being in season right now!

But other than those two things, this post is absolutely timely and seasonal. Remember, you can always depend on The Pioneer Woman Cooks to bring you recipes that are up-to-date and appropriate to the time of year we&rsquore in.

Okay. Back-in-2011 and not-even-close-to-being-in-season aside, I really, really, really love this salad! I actually included the recipe in the electronic version of my second cookbook, which came out in 2012, but never got around to sharing it with you here on this here crazy ol&rsquo website until now. And heck, it doesn&rsquot really even matter that stone fruits aren&rsquot even remotely in season. Every fruit is available 365 days a year nowadays, for the love of Pete, and you should be able to get your hands on a nectarine or peach iffin&rsquo ya wanna.

And what&rsquos up with that, anyway? Is nothing sacred anymore? Are we humans so demanding and impatient that we can&rsquot wait to eat certain fruits and vegetables in their proper season? Have we stooped so low that redheaded foodbloggers in Oklahoma will actually post a recipe for a grilled nectarine salad in the month of January?

(But I repeat: It&rsquos ding dang delicious.)

And here&rsquos another fun fact: Did you know peaches and nectarines are the same species? It&rsquos true. The only difference is that nectarines don&rsquot have fuzz. Remember, you can always depend on The Pioneer Woman Cooks to bring you random, useless trivia about stone fruit.

Also, did you know there are as many stars in the sky as there are grains of sand in all the beaches of the world?


Ingredient notes

For detailed measurements and instructions, see the printable recipe card.

Here's what you need to make grilled nectarines and why:

  • Nectarine - Or you can use peaches. They must be ripe. Fresh apricots would also work well.
  • Vegan butter - Or use coconut oil. For flavour, and it also combines with he other ingredients to create a sauce while cooking so everything is super juicy and delish.
  • Sugar - Either coconut sugar or dark brown sugar. It melts down and mixes with the nectarine juice, spices and vegan butter to make a delicious fruity caramel-y sauce while they cook.
  • Cinnamon & vanilla - Flavours that work so well with nectarines and peaches!
  • Foil - Essential for wrapping these in so they steam themselves cooked while creating their own delicious sauce.
  • Brandy or bourbon - Totally optional and only for the adults! This takes the grilled nectarines right over the top!

  • 4 nectarines
  • 100g Greek feta cheese
  • 2 little gem lettuce (chopped)
  • 50g olives
  • 30g crushed walnuts
  • 20g pomegranate seeds
  • 8 cherry tomatoes (halved)
  • ¼ red onion (sliced)

Dressing:

  • ½ tsp wholegrain mustard
  • ½ tsp balsamic vinegar
  • ½ tsp honey
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 garlic clove (crushed)
  • Salt and pepper (to taste)

Grilled Nectarine Salad with Arugula, Blueberries and Feta

INGREDIENTS

  • 3 nectarines, pitted, sliced
  • 6 oz bag of arugula
  • 1 cup of fresh blueberries
  • ½ cup of feta
  • Champagne dressing (can substitute for a simple balsamic and oil dressing if desired)

PREPARATION

Pit and slice nectarines. Lightly brush the nectarines halves with the champagne dressing or oil.

Preheat the grill to high heat.

Place nectarines on the hot grill. Grill for about five minutes, or until the nectarines are soft and have grill marks. Remove nectarines from the grill, cool to room temperature.

Place arugula and sliced grilled nectarines on a plate.

Sprinkle blueberries and feta.

Drizzle with salad dressing. Gently toss and serve immediately.

INGREDIENTS

  • 3 nectarines, pitted, sliced
  • 6 oz bag of arugula
  • 1 cup of fresh blueberries
  • ½ cup of feta
  • Champagne dressing (can substitute for a simple balsamic and oil dressing if desired)

PREPARATION

Pit and slice nectarines. Lightly brush the nectarines halves with the champagne dressing or oil.

Preheat the grill to high heat.

Place nectarines on the hot grill. Grill for about five minutes, or until the nectarines are soft and have grill marks. Remove nectarines from the grill, cool to room temperature.


Grilled Nectarine Salad with Arugula, Blueberries and Feta

INGREDIENTS

  • 3 nectarines, pitted, sliced
  • 6 oz bag of arugula
  • 1 cup of fresh blueberries
  • ½ cup of feta
  • Champagne dressing (can substitute for a simple balsamic and oil dressing if desired)

PREPARATION

Pit and slice nectarines. Lightly brush the nectarines halves with the champagne dressing or oil.

Preheat the grill to high heat.

Place nectarines on the hot grill. Grill for about five minutes, or until the nectarines are soft and have grill marks. Remove nectarines from the grill, cool to room temperature.

Place arugula and sliced grilled nectarines on a plate.

Sprinkle blueberries and feta.

Drizzle with salad dressing. Gently toss and serve immediately.

INGREDIENTS

  • 3 nectarines, pitted, sliced
  • 6 oz bag of arugula
  • 1 cup of fresh blueberries
  • ½ cup of feta
  • Champagne dressing (can substitute for a simple balsamic and oil dressing if desired)

PREPARATION

Pit and slice nectarines. Lightly brush the nectarines halves with the champagne dressing or oil.

Preheat the grill to high heat.

Place nectarines on the hot grill. Grill for about five minutes, or until the nectarines are soft and have grill marks. Remove nectarines from the grill, cool to room temperature.


Most people think romaine and any other lettuce can only be used in fresh salad and wraps, but you'd be pleasantly surprised by its taste when you throw it on a hot grill. Same for fruit, too! This is a simple salad or side dish where the smoky flavor of the romaine takes center stage. The sweetness of the peach makes it quintessentially summer! Best yet, this big in flavor salad comes together in about 12 minutes!

Chadwick’s Checklist

What you need to know before you cook.

  • Make sure the grill grates are clean and free of debris
  • Smaller to medium size heads of romaine work best for this recipe
  • A set of long tongs is ideal to make it easier to grill and not burn your fingers
  • Have the rest of your meal nearly ready when you prepare this salad it comes together quickly and needs to be eaten fresh off the grill

Serving Size:4 Prep Time:5 mins Cooking Time: 7 mins

Ingredients

2 ripe peaches, pitted and cut into quarters

Generous squeeze of fresh lemon

Directions

Heat a grill to medium high heat. Brush the romaine and peaches with the oil. Using tongs, place on the grill and cook 4 minutes or until grill marks appear and the romaine and peaches become a little tender. Flip over and continue cooking another 3 minutes.

Transfer the romaine and peaches to a serving platter. Sprinkle on the walnuts and feta. Drizzle on the honey and any remaining oil. Squeeze the lemon juice over top. Season to taste with salt and pepper.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

  • Artisan romaine or gem lettuce work great to switch up the greens
  • Instead of lemon, use champagne or red wine vinegar
  • Toss in some tomatoes or use nectarines

Copyright © 2021 Lovely & Delicious Enterprises, Inc. All Rights Reserved.

Copyright © 2021 Lovely & Delicious Enterprises, Inc. All Rights Reserved.


Grilled Romaine and Stone Fruit Salad with Feta Spread

Your last cookout of the season is just around the corner. Impress your guests with this Grilled Romaine and Stone Fruit Salad. The Feta Spread is the perfect complement for a delicious combination of flavors and textures. Let the heat of the grill bring out new flavors as you enjoy this delightful dish!

Ingredients

  • 2 romaine hearts, cut lengthwise
  • 2 ripe nectarines, cut in half lengthwise with pits removed
  • Juice and zest of 1 lemon
  • Kosher salt and cracked black pepper
  • 1/2 cup feta cheese
  • 1/2 cup cream cheese
  • 1/2 cup toasted pine nuts
  • Juice of 1 small orange
  • Juice and zest of 1 lemon
  • 1/2 small shallot
  • 1 large clove of garlic
  • 1/2 cup olive oil
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt

Directions

In a food processor, with a sharp blade attachment, pulse the orange juice, lemon juice, red pepper flakes, shallot, garlic, and salt until combined. Add olive oil, and blend until smooth. Set aside.

In the same food processor bowl, combine cream cheese, feta, lemon zest, lemon juice, and a pinch of salt. Blend until the mixture resembles a thick frosting-like texture. Set aside.

Preheat your Alfresco grill to high heat. Brush the romaine hearts and nectarines with olive oil and sprinkle with salt and pepper. Place all lettuce and nectarines flat side down on the hot grill until grill marks appear (about 3 minutes total). Once nectarines have cooled, roughly dice them and set aside.

On a large platter, spoon the feta spread and nestle the grilled romaine hearts into it. Top with diced grilled nectarines, toasted pine nuts, and drizzle with the citrus vinaigrette.


Meatless Monday – Grilled Nectarines and Summer Squash with Balsamic Glaze

I know I’m late to the grilled fruit game. I never understood the fascination with throwing everything on the grill, but I am now a believer. Grilling transforms something simple and delicious into a spectacular crowdpleaser. Grilling enhances the natural flavors of fruits and vegetables and caramelizes the sugars in them, which is why grilled fruits are particularly delicious. I came home to find a beautiful display of summer squash, nectarines and spring onions sitting on my counter, compliments of our local farmers market. The squash had such interesting shapes that I immediately wanted to showcase. I especially love the star shaped yellow squash! I thought slicing them into rounds and grilling them would make a visually interesting dish.

Then, once I added the nectarines and purple onion to the mix, I thought, “They look so beautiful all together, why not grill them all? Sometimes dinner just has to be dictated by what you have on hand.

Vegetables can be grilled dry, but many of them taste better and are less prone to sticking if they are marinated first, or at least drizzled with oil. Fruit, on the other hand, with its natural sugar content, is great when placed directly on the hot grill. I marinated the squash in olive oil, garlic and herbs before grilling, then carmelized the onions on high heat in a cast iron pan and made the balsamic glaze (or rather, my sous chef, Veronica, made the glaze while I grilled the zucchini). Lastly, I grilled the nectarines and piled everything together in a large tray and drizzled with the balsamic glaze. I sprinkled with a bit of feta and a handful of blueberries, the first from my garden this year. My final result was a pretty spectacular vegetable/fruit platter with gorgeous colors. The balsamic glaze complimented the grilled fruit and combined nicely with the savory squash. I will definitely be mixing more veggies and fruits this summer!

If you’re interested in more grilled fruit recipes, check out my recipe for Tortillas with Grilled Pineapple Salsa (with Mango Margaritas, of course)

Grilled Nectarines and Summer Squash with Balsamic Glaze

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy

Marinade: 1/4 cup olive oil, 1 clove minced garlic, 1 Tbsn lemon juice, 1/4 tsp salt, 1 tsp fresh herbs(oregano, thyme, parsley or marjoram)


Bring a pan of water to the boil and blanch the beans for around 6 mins, until al dente. Drain and plunge into iced water. When cool, drain.

For the vinaigrette, mix the lemon, oil and mustard with a pinch of salt and pepper in a lidded jar. Shake well and set aside.

Halve and stone the fruits, then pat or brush all over with the oil. Grill or griddle on medium-high for 4 mins on each side, then set aside to cool in the fridge.

Rinse and dry the lettuce leaves, then mix them in a large bowl with the cucumber and tomato. Add the chargrilled fruits, give the vinaigrette another shake and add this too, until everything is well coated. Serve on a large summer platter with the feta crumbled on top.