Showcasing yellow nectarine with our easy to make salad platter. The combination of salty grilled halloumi against sweet nectarines, avocado, and radishes alongside charred corn makes this yellow nectarine salad platter recipe stunning to serve and delicious to eat!
Why You’ll Love our Yellow Nectarine Salad Platter
When I saw the mountains of stone fruits at our local market, I really wanted to create an easy salad with nectarines. And not any tossed salad. I wanted one to totally showcase the beautiful yellow nectarines on the table.
I decided to arrange a yellow nectarine salad platter so everyone could visualise all the delicious ripe sweet stone fruit and build their own salad.
To be honest, you can also create your own salad platter (similar to a charcuterie board!) and add other ingredients, but the combination of salty grilled halloumi with sweet nectarines plus creamy avocado, peppery radishes, and charred corn makes this nectarine salad recipe super tasty.
And what I love about this yellow nectarine salad platter is that everyone can add just a little more of their favourite ingredient. Plus, they are great conversation starters, making sharing a meal so much more fun and lively.
This is a nectarine recipe that is perfect for last minute gatherings when friends drop by or even to meal prep for the week ahead.
I guarantee this recipe will convert even your salad haters. No rabbit food here. The colours, the luscious textures and the balance of flavours in this nectarine and halloumi salad are utterly satisfying.
Nectarine vs Peaches
When stone fruits are in full swing, it is hard not to create salads with nectarines, peaches, plums or apricots, just like our Stone Fruit Salad or Grilled Apricot recipe. We love the delicious sweetness it adds to summer salads, and they pep up the colours for sure.
Essentially nectarines are a type of peach but without the fuzzy skin. Nectarines have a similar stone and kernel in the middle as peaches.
As much as they are similar fruits, nectarines and peaches do taste differently. Nectarines tend to have a firmer texture and honey-like taste and aroma.
Flavour/Texture: A combination of sweet, salty and tangy seeded mustard dressing makes this yellow nectarine salad platter delicious to share.
There is a perfect balance of textures with crisp, ripe nectarines against grilled gooey halloumi, creamy avocado, and pops of sweet corn amongst the mix. They all work together, not against each other.
Ease: You will need to have the griddle pan or bbq ready to go for the halloumi and corn cobs. Alternatively, you can also try the air fryer. Halloumi and corn both cook well in the air fryer. The rest of the elements of the yellow nectarine salad is very easy to prepare.
Time: This is not a labour intensive recipe. You can prepare this salad platter in about 30-35 minutes.
These are the ingredients you need for yellow nectarine salad recipe:
Yellow Nectarines: Choose ripe but firm yellow nectarines in this recipe. I prefer the firmer texture against the halloumi and corn.
Halloumi: Like other fresh milk cheeses like mozzarella, halloumi has a layered texture but is saltier and firmer like feta.
Once cooked, though, I find the taste of halloumi resembling the Greek saganaki kefalotyri cheese. Halloumi is a great pairing with melon or together with roasted beetroot.
Corn: You don’t have to grill the corn in this recipe. Boiling them or even canned corn is perfectly fine. Grilled corn adds another dimension to flavours like our corn and avocado salad, and it’s simple to do, especially if you already have the griddle pan out.
Avocado: Adds a creamy element to the salad platter. I prefer Hass avocados because of the creamy, nutty flavours.
Radish: Having both corn and nectarines, the peppery flavours of radish helps balance sweetness and adds crunch.
Spinach leaves: Fresh leaves not only adds bulk but refreshing texture. If you don’t have spinach, you can also use rocket (arugula).
Variations and Substitutions
Nectarine substitution: I chose yellow nectarines because they were fresh and ripe at our local grocer. However, if stone fruit is not in season, white nectarines, peaches or even heirloom tomatoes would work perfectly as well.
Grilled corn substitution: I love fresh corn in salads, but if you are running low on time, canned corn will work in this recipe, just like our chickpea salad recipe. Avoid frozen corn for fresh salads.
Other cheese: I love halloumi in salads, but other cheese like goat cheese, paneer, blue cheese, burrata, feta, and buffalo mozzarella would all pair well with nectarine.
Vegan / Dairy free option: Substitute halloumi with pan fried tofu or your favourite plant based cheese.
Other salad dressings: The seeded mustard dressing adds subtle tangy flavours and lets the fresh produce shine. You can try other salad dressings like our caper vinaigrette for more punchy flavours, balsamic vinaigrette for a deep sweet-tangy twist or even our tahini ranch for a nutty, creamy finish.
Rice malt syrup alternative: If you don’t have rice malt syrup, choose your preferred sweetener like honey or maple syrup.
Step by step instructions for how to make yellow nectarine salad recipe:
How to Make The Salad
Cut the halloumi into thick slices and brush lightly with olive oil.
Over medium-high heat, place the halloumi on a large pan or griddle pan to fry.
Fry for 1-2 minutes or until golden brown and then flip over to fry the other side.
Season corn with a little olive oil, salt and pepper. Place corn on a hot grill or griddle pan and cook for 15 minutes or until charred.
Remove corn kernels by running a knife straight down the side. Don’t cut too close to the white of the cob.
Place cut kernels into a bowl, ready for assembling.
Wash and cut nectarines into 1cm wedges.
Peel and slice avocado into thin slices.
Wash and rinse radishes well. Trim the stalks and then thinly slice radish.
Wash spinach leaves and give it a shake to remove excess water.
How To Make Seeded Mustard Dressing
Mix together in a mason jar olive oil, apple cider vinegar, seeded mustard, rice malt syrup and salt and pepper.
Shake until well combined.
How to Assemble the Salad
This is really an opportunity for you to show off your plating skills. It is very much up to you how you would like to display the salad platter.
You can also use a large salad bowl and toss the ingredients together.
On a large serving platter, start with a layer of spinach leaves.
Divide the other ingredients into half or smaller portions and layer on top of the spinach leaves.
I started with grilled halloumi, half nectarine, radishes, avocado slices, and then grilled corn. I then repeated the process until I filled the platter.
You can either place seeded mustard dressing in a bowl next to salad platter or drizzle over the top and serve.
How to Make This Salad Perfectly (Expert Tips)
Fresh, ripe but firm nectarines: If you use overripe nectarines, they will be too soft to slice and turn into mush. Make sure they are ripe but not overly soft to touch.
Good balance of flavours and textures: If you are building your own salad platter, make sure you have a good balance between the different textures and flavours, such as salty, sweet and tangy.
How to Serve Yellow Nectarine Salad
A delicious yellow nectarine salad deserves an equally delicious main. Try out these recipes:
The great flavours of the pineapple grilled chicken would work so well with the yellow nectarines and haloumi cheese. Or you could go with grazing style salad with a caprese pizza.
If you feel like a non-red meat burger, this ground chicken feta burger with spinach might just be right up your alley!
Frequently Asked Questions
Nectarines are best during high summer months. Look for red skin with golden undertones for yellow nectarine. They will have a sweet aroma as well when ripe.
Nectarines that still have greenish hues on the skin, whether they be white or yellow nectarines, were picked too early.
You can also check ripeness by giving the nectarine a gentle push. The softer it is, the more ripe the nectarine.
Nectarines can come in a variety of colours. From red to bright orange skins with white, yellow or red flesh. Most commonly found in Australia are yellow and white ones.
White nectarines have less acidity and are slightly sweeter than yellow nectarines. Some people prefer the honey like sweetness of white nectarines, while I prefer the slightly tangy flavours of yellow nectarines.
When both are in season, salads with nectarines are fantastic. They add sweetness, crunch and colour.
Originating from Cyprus, halloumi is a semi-hard cheese that is traditionally made from goat and sheep’s milk but today more commonly from cow’s milk.
Whilst there is no harm in eating raw halloumi, it doesn’t sound all that delicious. However, when cooked, halloumi transforms. Crispy crust, deliciously creamy middle with strong savoury flavours. I find it very hard to resist, hence my love for halloumi cheese recipes of all kinds!
Yes, of course can add your own ingredients to the salad platter. Treat it like a vegetarian charcuterie board or antipasto platter.
Feel free to mingle other ingredients such as tomatoes, oranges, figs, maple glazed walnuts, almonds, pepita seeds, roasted chickpeas, fresh herbs like basil or parsley, or olives; the list is endless!
Yes, you can prepare all the ingredients in advance. If you prefer to serve your halloumi warm, just grill them closer to when you are eating. Just assemble when you are ready.
The combination of grilled halloumi and sweet nectarines is a match made in heaven. Plus served as a salad platter, this nectarine salad recipe will get you more wows than ever.
Perfect vegetarian salad platter to serve as a light lunch with warm crusty bread, or add it with your next barbecue and potluck gathering.
More Summer Salad Recipes
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Yellow Nectarine Salad with Grilled Halloumi
- 200 g halloumi
- 2 tsp olive oil
- 2 corn
- 50 g spinach leaves
- 2 yellow nectarine
- 3 radish
- 1 avocado
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp seeded mustard
- 1 tsp rice malt syrup
- salt, to taste
- pepper, to taste
Click on the toggle below for conversion to US Cooking Units.
- Cut the halloumi into thick slices and brush lightly with olive oil. Over medium-high heat, place the halloumi on a grill pan or large pan to cook. Fry for 1-2 minutes or until golden brown and then flip over to fry the other side.
- Season corn with a little olive oil, salt and pepper. Place corn on a hot grill pan and cook for 15 minutes or until charred.Turn the corn occasionally so all sides are cooked well. Once ready, remove from the grill pan to cool down. Place corn flat on the chopping board and run a sharp knife down to remove the kernels.Keep cutting until you have all the corn kernels. If possible try to cut the kernels in chunks. Place cut kernels into a bowl ready for assembling.
- Wash spinach leaves and give it a shake to remove excess water.
- Wash and cut nectarines into 1cm wedges.
- Wash and rinse radishes well. Trim the stalks and then thinly slice from top to bottom.
- Cut avocado in half with skin lengthwise. Gently peel the skin and discard the stone.Place avocado cut side down and cut into 0.5cm slices from top to bottom. Place sliced avocado into a small bowl and squeeze some lemon juice over it to stop it from going brown.
- Mix together in a small mixing bowl (or in a mason jar) olive oil, apple cider vinegar, seeded mustard, rice malt syrup or honey and salt and pepper.
- Give it a good whisk or shake so the dressing is well combined.
- It can be left in the fridge until the salad is ready to serve.
- Use a large platter and layer spinach leaves first.
- Divide your other ingredients into half or smaller portions and layer then out across the spinach leaves.
- Start with grilled halloumi, then nectarine, then with radishes and then some avocado slices and grilled corn. Repeat the process until you fill the platter.
- Drizzle seeded mustard dressing over top and serve.
- You can use white nectarines or peaches in place of yellow nectarines depending what is in season and fresh.
- To make it vegan friendly, you can substitute halloumi cheese with a dairy-free version, pan-fried tofu or even swap with grilled eggplant.
- Organic rice malt syrup is also easily accessible in the health section of your local supermarkets. It is derived from brown rice and is a great vegan sweetener used in place of honey. However, if you don’t have rice malt syrup, honey works well too.
- You can also serve in a large salad bowl with all ingredients tossed in.
- Make sure nectarines are ripe but not overly soft to touch.
- If you want, you can substitute halloumi with other cheese like goat cheese, paneer, blue cheese, burrata, feta, and buffalo mozzarella would all pair well with nectarine.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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YUM! Another great reason to look forward to stone fruit season. What a great mix of flavors, textures and tastes.
The Devil Wears Salad
Thanks Debra! Stone fruit season is the best! We always miss it so much in the winter. Enjoy!
This literally has EVERYTHING you could ever want in a salad! I’m drooling!!!
The Devil Wears Salad
Hahaha! Thanks Leslie! It sure does and that’s why we love it too.
The colors here are amazing! I love everything about it. Satisfies my taste buds like none other!
The Devil Wears Salad
Thank you! Great for summer entertaining!
Your salads are always so beautiful! This one sounds so amazing!!
The Devil Wears Salad
Awww…. thanks so much Emily!
Fantastic halloumi and avocado salad, love a touch of fruit in the salad. Really plays with your taste buds, great combination!
The Devil Wears Salad
Thanks Marina! Yes, quite a few flavours going on here. But what a grazing salad eh?