The Dish | Summer Salad

As summer starts winding down, here is a great way to use the gorgeous stone fruit that is everywhere right now! You can also add chicken or steak to it to make it a great dinner on these warm summer nights.

Serves 4 to 5 people as a side salad.


  • 3-4 handfuls of arugula or red butter leafed lettuce
  • 2 sliced nectarines
  • 1 diced avocado
  • ½ cup green onions diced
  • ½ cup chopped fresh basil
  • ½ cup salted and roasted sunflower seeds
  • ½ cup crumbled goat cheese


  • ½ cup cooked diced pancetta
  • Diced grilled chicken or flank steak


  • 1 Tbs Champagne vinegar
  • 1 tsp Dijon mustard
  • 2 Tbs olive oil
  • Salt and pepper to taste


  • Whisk up the vinegar, mustard and salt/pepper in bottom of salad bowl.
  • Add arugula, nectarines, avocados, green onion, basil, goat cheese and sunflower seeds.
  • Mix together right before serving.
  • NOTE re “optional” meat addition: You can add the pancetta, chicken or steak to make it more of an entrée. Just double salad ingredients if you plan for this to be your entrée.

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