Zhuzh up your picnic offering with this blue cheese and nectarine salad

This flavorful and substantial salad puts blue cheese center stage, complemented by sweet, seasonal nectarines for a beautifully colorful side

Nectarine, rocket and blue cheese salad in a blue and white bowl
(Image credit: Future)
By
published
in Ideas

This blue cheese and nectarine salad is a winning flavor pairing. Sliced nectarines, peaches and apricots make excellent ingredients for summer salads when their sweetness is balanced with a savoury component. If blue cheese doesn't appeal, try feta, mozzarella, Parma ham or shredded roast chicken. Make ahead and pack up in a Tupperware box for a perfect picnic recipe.

Ingredients (Serves 4)

  • For the nectarine dressing
    • 1 ripe nectarine, peeled, pitted, and roughly chopped
    • 1/4 cup extra virgin olive oil
    • 1 1/2 tablespoons sherry vinegar
    • 1/2 teaspoon coarse mustard
    • 1 teaspoon honey
  • For the salad
    • 3.5 oz sourdough bread, torn into bite-sized chunks (about 2 cups loosely packed)
    • 2 tablespoons olive oil
    • 3.5 oz wild arugula leaves (about 4 cups loosely packed)
    • 3 ripe nectarines, halved, pitted, and sliced
    • 4.25 oz Stilton or other strong blue cheese, crumbled (about 1 cup)

The Homes & Gardens Method

blue cheese, nectarine and rocket salad in a blue and white bowl

(Image credit: Future)
  1. To make the dressing, blend all the ingredients with 1 tablespoon of water in a blender or mini food processor. Season to taste. Use immediately or cover and refrigerate for up to 2 days.
  2. Preheat the oven to 400°F. Toss the sourdough bread with olive oil and bake for about 8 minutes, turning halfway through, until golden and crisp on the edges.
  3. A few minutes before assembling the salad, spoon one-third of the dressing over the toasted bread and toss to coat.
  4. Toss another third of the dressing with the arugula, nectarines, blue cheese, and croutons.
  5. Serve and drizzle with the remaining dressing to taste

If you want to keep your ingredients separate for transporting to a picnic, ensuring your salad leaves don't go soggy and your croutons stay crisp, ensure you have a good storage container, such as this Bentgo salad container from Amazon, which has separate compartments for your leaves, ingredients and even a pot for dressing, so you can assemble just before serving.

Like nectarine salads? Try this griddled nectarine salad with cucumber, green beans and pancetta.

Alice Hart
Food Writer

Alice Hart is a food writer and recipe developer, working across a wide variety of media, from magazines to books. Alice’s recipe books are based on wholesome produce and seasonal eating, and while she takes a balanced approach, using wholefoods and vegetables wherever possible, she also finds joy in an excellent cake. Alice is also invested in sports nutrition and is a Level 3 personal trainer, a seasoned endurance sports competitor and a trained chef.

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