Melon Salad With Nectarines, Tomatoes and Basil
Updated July 16, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼medium sweet onion (such as Vidalia) or red onion
- Ice water
- 7ounces peeled and seeded firm-fleshed melon, such as cantaloupe or honeydew (from ¼ medium melon)
- 2firm-ripe yellow nectarines (or plums or peaches)
- ¾cup cherry tomatoes (preferably Sungold)
- Sea salt, to taste
- ¼cup extra-virgin olive oil
- 1tablespoon chardonnay vinegar
- 1lemon, juiced
- Pinch of crushed red pepper
- Small handful of caper leaves, torn in half, plus a spoonful of their oil, or salted capers, cut in half (optional)
- Generous handful of basil leaves
- 2ounces Pecorino Toscano or other hard, shaveable Italian cheese (such as ricotta salata or Parmesan)
- Freshly ground black pepper
- Crusty bread, for serving
Nutritional analysis per serving (4 servings)
332 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 9 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.
- Step 2
Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.
- Step 3
Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.
- Step 4
Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.
- Step 5
If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.
- Step 6
Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.
- Step 7
Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.
Private Notes
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Comments
I didn't have the right fruit, I didn't do the ice water, I didn't build it up in layers but rather threw everything in together, I didn't use salt or pepper or bread. It was delicious. If you mix some kind of sweetish fruit with good tomatoes and onions, add decent cheese and mix it all up with a vinaigrette you like, it'll be great thing enough. I hope you do it tomorrow.
I saw this inspiring photo, read the blurb (love these people's approach), scanned the ingredients, and got right to work on my lunch. I had apricots and Queen Anne cherries, neither very interesting eaten out of hand; small golden tomatoes; red onion; some leftover lemon vinaigrette; a hunk of asiago; and salted pistachios. Together they made a delicious and healthy feast of my lunch, and I felt like I'd done something. Thanks for this recipe and for loads of other great ones, NYT.
My favorite part of the recipe: “you take what is great from what is right around you and do very little to it.” With neither a caper leaf or a tablespoon of Chardonnay vinegar in sight, it was fabulous on its own with a tablespoon of white Modena vinegar.
Good summer salad. Used a little stilton blue, which added a nice tangy flavor. Layered as recommended, although not sure that made a difference. Paired with simple grilled chicken tenders.
I made this pretty much as written. The only changes I made were to keep the onions separate for friends who can’t tolerate them (so sad), tajín instead of red pepper, and use a combination of sherry and balsamic vinegars. As others have said this is a highly adaptable recipe. It was delicious.
I used cantaloupe, yellow pear tomatoes, orange cherry tomatoes, and basil leaves from my garden, plus Palisades Peaches, canary melon, Santa Claus melon, capers, and Aleppo pepper. I didn't have chardonnay vinegar, so I drizzled balsamic with the olive oil. Asiago and feta on top. Excellent way to used the best of my garden and what Colorado had to offer!