I served this delightlful Nectarine, Tomato and Corn Salad with Lamb Lollipops. The salad is very summery and absolutely delicious. A perfect seasonal dish which goes great with grilled chicken, lamb or pork tenderloin. No need for any other side dish, enjoy!

  • Course Salad, Vegetable Salads
  • Cuisine Southwestern
  • Keyword 5 Ingredients or Less, backyard bbq, Backyard Party, Barbeque
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  • Course Salad, Vegetable Salads
  • Cuisine Southwestern
  • Keyword 5 Ingredients or Less, backyard bbq, Backyard Party, Barbeque
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Tips
I use Marukan brand SEASONED rice wine vinegar. This is the one with the orange and yellow label. Once you discover this, you will use it for all kinds of salads. This is what I use whenever I call for seasoned rice vinegar.
Degree of Difficulty
Easy
Ingredients
  • 1 large ripe nectarine or 2 small ones, pitted and diced to about 1/2" cubes
  • 1 large beefsteak tomato cut into 8 wedges
  • 1 cup fresh canned or frozen corn
  • 1/4 tspn salt
  • 1/4 tspn fresh ground black pepper
  • 1 tbpn Flavored Rice Wine vinegar
  • drizzle of olive oil
  • 1/3 cup crumbled feta cheese (2 oz.)
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Core nectarine(s) and dice into 1/2" cubes.
  3. Cut a large beefsteak tomato into 8-10 wedges.
  4. Prepare 1 cup corn, I used canned corn.
Serving
  1. Scatter corn on the bottom of an attractive platter.
  2. Top with sliced tomato wedges.
  3. Sprinkle all with the cubed nectarines.
  4. Season with kosher salt and freshly ground black pepper, drizzle with seasoned rice wine vinegar and fine olive oil and crumble feta cheese on top of all.

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