Salad brilliance! It's vibrant in flavor, texture, and color. Plus, you can use any stone fruit in place of the nectarines for this salad. This one is fun to construct and even more fun to consume!
4 nectarines (or peaches or apricots)
2 ears of corn
2 small cucumbers (or one medium), sliced pencil thin
2 radishes, thinly sliced on mandolin
¼ of a red onion or 1 shallot, thinly sliced
½ cup torn mint and/or basil
¼ -½ tsp Aleppo pepper or red pepper flakes
1 tbsp toasted sesame seeds
Edible flowers (optional - nasturtiums, borage, bachelor buttons, calendula)
Remove stones from nectarines and slice into fat wedges, about 4-6 wedges each. You want them to be substantial enough to hold up to the heat of the grill without falling apart. Toss in a drizzle of olive oil, a bit of salt and pepper. Grill nectarines on a medium hot grill just until there are nice grill marks, removing well before they fall apart. Grill the corn simultaneously until nice grill marks appear.
Toss cucumbers, onions, and radishes in olive oil with a bit of flakey salt. Once corn is cool enough to handle, add to the mixture and pour out over a dish. Arrange the grilled nectarines over top. Top with torn mint and/or basil leaves. Sprinkle over aleppo or red pepper flakes and give it all a generous squeeze of lemon. Drizzle olive oil once more over top, sprinkle over sesame seeds, flakey salt, and top with edible flowers if using.
Great served with sourdough bread on the side.