This Nectarine Salad is a confetti of colors with crispy pancetta as a texture contrast. Juicy nectarines, fresh cucumber, tender and chewy pearl couscous, salty feta cheese, sweet corn, and bright parsley all get tossed with a white balsamic vinaigrette for a peak summer salad. This is a perfect recipe to bring to a potluck or barbecue to compliment all sorts of grilled meats. It's tangy and flavorful and ready in 30 minutes for a side dish you'll enjoy all summer long.
We love a summer side dish that pairs with whatever comes off of the grill. This nectarine salad fits the bill because you can have it ready and waiting at room temperature until the main dish is ready. With fruits, vegetables, herbs, and a zesty vinaigrette, it compliments your grilled chicken, flank steak, shrimp, or sausages perfectly.
Looking for another salad recipe that screams summer? Try this Grilled Peach and Burrata Salad, next!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Pearled Couscous - This is a small pasta shape that has a bigger grain size from standard couscous, making it cook up tender and chewy rather than fluffy. You might also see it packaged as Israeli couscous or pearl couscous, but you can find it in standard supermarkets or Trader Joe's.
- Diced Pancetta - Pancetta can be sold in slices or diced and is one of the many Italian salumi varieties. Choose a diced and uncured pancetta for this recipe.
- Corn - Choose fresh corn for this recipe at the height of summer. If fresh corn isn't available, use frozen corn and cook it straight from the freezer.
- Nectarines - Snag ripe, sweet nectaries at the peak of season. With their smooth skins, they don't need to be peeled before chopping and adding to the salad.
- Parsley - Bright and fresh, chopped parsley adds color and herbal notes to the salad. You can use curly parsley or Italian parsley here.
- Feta Cheese - Crumbled feta is an easy addition to the salad to bring salty and creamy flavor that compliments the nectarines well.
- Olive Oil - Use an extra virgin olive oil here, it will flavor the dressing. Choose one you like the flavor of on its own.
- White Balsamic Vinegar - White balsamic vinegar has all of the depth and complexity of standard balsamic vinegar, with a golden color that doesn't make a dark dressing. This allows the vibrant colors of the salad to shine! Find it at well-stocked supermarkets.
Instructions
Bring four cups of water to a boil over high heat. Add the couscous and cook for 11-12 minutes, or according to package directions. Stir occasionally and reduce the heat if it starts to boil over.
Drain the cooked couscous on a colander or mesh strainer and rinse it with cool water. Set the couscous aside.
Preheat a medium skillet over medium heat. Add the pancetta and cook it, stirring often, until it is golden and crisp on all sides.
Remove the crispy pancetta with a slotted spoon and transfer it to a paper towel, paper bag, or clean kitchen towel to drain. Set the pancetta aside.
Remove the husks and silk from the corn. Slice the kernels from the cob using a chef's knife.
Place the skillet from the pancetta back on the stove and heat it to medium-high heat. Cook the corn for 2-3 minutes.
Drain the corn of any excess oil and set it aside.
Wash the nectarines and pat them dry. Cut them in half, remove the pits, and chop them into ½ inch pieces.
Dice the cucumber into ½ inch pieces and finely chop the parsley.
Add the olive oil, white balsamic vinegar, salt, and pepper to a small bowl or a jar with a tight fitting lid.
Whisk or shake the dressing to mix it well.
Add the cooked couscous, feta cheese, cucumbers, parsley, and corn in a large bowl. Reserve some of the pancetta and nectarines and set them aside before adding the remaining to the bowl.
Add the dressing and toss all of the ingredients together until well mixed.
Transfer the salad to a serving dish and top it with the reserved nectarines and pancetta.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Swap Bacon for Pancetta - If pancetta is hard to source, try thick-cut bacon chopped into small cubes as a swap.
- Use Peaches - Peaches will work just as well as nectarines in this salad. We keep the peels on the nectarines, but you may want to peel peaches before adding them to the mix.
- Add Herbs - Parsley adds a fresh, bright flavor to the salad but you can add other herbs like basil, thyme, or oregano for additional herbal notes.
Serving Suggestions
Serve the nectarine salad at room temperature to get the best of the juicy fruit and crispy pancetta. This is a great option as a side to grilled chicken, steaks, or sausages. It's a great potluck dish and holds up well at barbecues and picnics.
Make This Recipe Kid Friendly
The best and most kid-friendly way to serve this nectarine salad to curious eaters is to serve it DIY-style. Provide all of the salad components separately so that kids can pick and choose what makes it to their plate.
This method is one of the many tips for making peace with picky eaters included in one convenient post.
Storage
You can store this salad for 1-2 days in the refrigerator, but the texture of the nectarines and pancetta is best right after preparation. If you do have leftovers, allow them to come to room temperature before eating to get the best flavor.
FAQ
Pancetta and bacon are both made from pork belly that has been salted and dried or cured. Bacon is additionally smoked while pancetta is not.
If you can't find pearled couscous or want to choose another option, try standard couscous, farro, barley, or orzo pasta!
White balsamic vinegar starts the same way as standard balsamic vinegar, with crushed white grape must. Instead of simmering until thickened and caramelized and then aging in barrels like standard balsamic vinegar, white balsamic is pressure cooked. It is aged for a shorter time and the result is a pale golden vinegar with the fruity acidity of much darker balsamic vinegar.
Sweet and Savory Recipes
Mixing both sweet and savory flavors in appetizers, salads, and main dishes means bold combinations and memorable meals. Try the recipes below to add some sweet and savory recipes to your rotation:
Big Flavor from Pork
Cured pork ingredients can help build big flavor in your recipes, just like the crispy pancetta in this salad. Check out these tasty recipes with pork for appetizers, salads, pastas, and more:
Try It and Share
I hope you try this Nectarine Salad with Crispy Pancetta and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Nectarine Salad with Crispy Pancetta
Ingredients
- 1 cup pearl couscous (5 ounces)
- 4 ounces pancetta
- 2 ears fresh corn
- 3 nectarines
- ½ bunch parsley
- ½ English cucumber
- 4 ounces feta cheese
- 3 tablespoon olive oil
- 2 tablespoon white balsamic vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
Instructions
- Bring 4 cups of water to a boil over high heat in a medium saucepan.
- Add the pearl couscous and cook, stirring occasionally, for 11-12 minutes or according to package directions. Watch the pot so that it doesn't boil over! Drain the cooked couscous in a colander, rinse with cool water, and set it aside.
- Heat a medium skillet over medium heat. Add the pancetta, and cook, stirring often, until the pancetta is crisped on all sides, about 10 minutes. Remove with a slotted spoon and drain it on a paper towel, paper bag, or clean kitchen towel.
- Clean the corn of husks and silk and then cut the kernels from the cob.
- Cook the corn in the same pan as the pancetta, using any oil still in the pan, for 2-3 minutes over medium-high heat. Strain the corn from the pan using a slotted spoon and set it aside.
- Remove the pits from the nectarines and dice them into ½-inch pieces.
- Dice the cucumber into ½-inch pieces and finely chop the parsley.
- Add the olive oil, white balsamic vinegar, salt, and pepper into a small bowl or a jar with a lid. Whisk to combine the dressing or shake the dressing in the jar.
- In a large bowl combine the pearl couscous, feta, parsley, cucumber, and corn. Add the nectarines, reserving about 2 tablespoons for the topping. Add the pancetta, reserving 1-2 tablespoons for the topping.
- Stir the salad ingredients together until uniformly mixed. Transfer the salad to a serving bowl and garnish with the reserved nectarines and pancetta. Serve at room temperature.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
This is one of the best ways to enjoy sweet nectarines with savory main dishes!