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    Home > Recipes > Salad

    Nectarine, Arugula and Crispy Pancetta Summer Salad

    Published: Jul 3, 2015 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 4 Comments · This post may contain affiliate links.

    nectarine salad in a white bowl
    nectarine salad in a white bowl
    nectarine, arugula and pancetta summer salad

    Nectarine Salad in a white bowl

    Salty and sweet, this Nectarine Arugula Summer Salad has nectarines blended right into the vinaigrette. Extra thin crispy pancetta gives it crunch.  Arugula gives it peppery bite.  Those nectarine slices are straight up summer sweetness.

    Hello from the flip side of the globe!  We've traveled from Thailand and are now safely and happily here in the U.S. and traveling around Virginia.  We are also blessedly on the other side of a 24 hour flight and pulling two 13-month-olds through raucous jet-lag (not mention two adults), a new car, and new bikes (!), and seeing friends, catching up with family, and donuts, great wine, craft beer and introducing Molly and Clara to so many new things...

    Sandy fingers and toes.

    Molly and Clara

    Train rides at the zoo.

    Molly and Clara train ride

    The ever popular grocery store shopping cart.

    Molly and Clara in the shopping cart

    We're all about a good, classic, U.S.-style summer these days.  Molly and Clara ate their weight in watermelon, blueberries and cantaloupe by the end of our first week home.  I've done my part as well - buying peaches and nectarines and eating them in the parking lot before I can even start the ignition.

    I saved a few for the salad.

    nectarines for salad

    Hope you're enjoying these early weeks of summer.  We're in Norfolk, VA but headed cross country in a few days - look out America - we're coming for you.

    More Summer Salads

    • Apple, Brie and Pecan Salad
    • Watermelon, Feta and Arugula Salad
    • Bacon, Corn and Avocado Salad
    • Instant Pot Italian Pasta Salad
    • BBQ Chicken Salad
    • Pasta Salad with Creamy Chipotle Dressing
    • Pesto Pasta Salad

    Favorite Tools

    • 6-inch Global Knife 
    • Cutting Board
    • Anchor 3-Piece Glass Mixing Bowls 
    • Lodge Cast Iron Skillet
    • Blender, Food Processor or Immersion Blender
    • Salad Bowl
    • Salad Tongs

    📖 Recipe

    nectarine salad in a white bowl
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    Nectarine, Arugula and Crispy Pancetta Summer Salad

    A balance of salty and sweet, this summer salad includes crispy pancetta, peppery arugula, and sliced sweet nectarines. Topped with a simple nectarine vinaigrette.
    Prep Time25 minutes mins
    Total Time25 minutes mins
    Course: Salad
    Keyword: easy dinner, summer, summer salad
    Servings: 4
    Calories: 351kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • Mixing Bowls
    • Blender, Food Processor or Immersion Blender
    • Large Skillet

    Ingredients

    For the Salad:

    • ¼ Red Onion, thinly sliced
    • 2 tablespoon Apple Cider Vinegar
    • 4 oz Pancetta, very thinly sliced
    • 2 Nectarines, sliced
    • 3 oz Feta, crumbled
    • 4 oz Arugula

    For the Vinaigrette:

    • ½ Nectarine, peeled and diced
    • ¼ cup Olive Oil
    • 2 tablespoon Balsamic Vinegar
    • Salt and Pepper, to taste

    Instructions

    • In a small bowl combine the onion and vinegar and allow to soak while you prepare the rest of the salad (but can be done up to a day in advance; this will take some of the bite out of the onion and quickly pickle it).
    • Heat a large skillet over medium-high heat and add the pancetta so that none of the slices are overlapping. Allow to cook on one side until golden brown, about 5 minutes. Flip and cook the other side until pancetta is evenly crisp. Transfer to a paper towel-lined plate to cool.
    • Make the vinaigrette by combining all ingredients in a blender (or use a food processor or immersion blender) until smooth. Season with salt and pepper.
    • Drain the extra vinegar off the onion. Toss the onion, nectarines, feta, and arugula in half the vinaigrette. Crumble the crispy pancetta over the top. Serve immediately, with the extra dressing on the side.

    Nutrition

    Calories: 351kcal | Carbohydrates: 14g | Protein: 8g | Fat: 30g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 435mg | Potassium: 377mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1068IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 1mg

    *This post contains affiliate links*

     

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. lauren

      July 03, 2015 at 11:35 am

      Yay!!! Welcome "home"!!! Would you be stopping in Indiana on your way cross-country? I wish I could meet your sweet girls! Love their smiles!

      Reply
    2. Ginger and Scotch

      July 06, 2015 at 9:22 am

      Love the photos of the kids - they are too cute! And beautiful photo of the salad.

      Reply
    3. Kit White

      July 16, 2015 at 7:24 pm

      So glad to see all of your smiling faces. Welcome back to the US. I have missed your posts and the pics of the girls.

      Reply
      • Jess

        July 16, 2015 at 12:39 pm

        Thanks so much Kit! We're so excited to be back and to get back to cooking and writing now that we're feeling settled!

        Reply

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