The Dish | Summer Salad

As the stone fruit is hitting the stands, this is a favorite salad for these warm summer days. You can serve as a side, or add protein and make it an entrée. You can substitute any fruit you have on hand for the peaches or nectarines. I have substituted black berries, blueberries and strawberries. Stay cool this week!


  • 5 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 T Champagne vinegar
  • 1 tsp Dijon mustard
  • 2 T 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.
  • You can add the pancetta, chicken or steak to make it more of a entrée. Just double salad ingredients if you plan for this to be your entrée.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *