Grilled Nectarine & Watermelon Salad


I love nearly everything about summer…except maybe the bugs and way-too-hot August days in Texas…but oh my goodness give me all the fresh fruit please!

Let me say first that I love nectarines, and the variety I used here, White Nectarines, are ever so slightly sweeter than the traditional yellow variety lending even more fruitiness to this lovely little salad. Feel free to use either the white or yellow variety!

And, let’s talk about that bacon for a second! I’m sort-of a bacon fiend, and the saltiness it adds here is just a little extra. Don’t skip this step!

Alright, on to the details...happy summer everyone!

Yield: 3-4
Author: Amanda Runnels

Grilled Nectarine & Watermelon Salad

prep time: 10 Mcook time: 20 Mtotal time: 30 M
Like summer in a bowl! Sweet and fruity, with a touch of woody and dense flavors.


  • 3 strips uncured bacon, cooked and crumbled
  • 2 nectarines, quartered
  • 2 cups watermelon, cubed
  • 2 large handfuls of arugula
  • 3 tbsp red onion, diced
  • 2 tbsp fresh mint leaves
  • Balsamic Vinaigrette/ Reduction (below)
  • Almond Ricotta (Optional AIP Reintroduction)
Balsamic Reduction & Vinaigrette
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1/8 tsp sea salt
  • 1/8 tsp dried parsley
  • 1/4 tsp garlic powder


How to cook Grilled Nectarine & Watermelon Salad

For the Salad
  1. Heat a grill to medium. Place the nectarine slices on the top rack and grill until soft with grill-marks. While the nectarines are cooking, prepare the balsamic reduction and vinaigrette (below).
  2. In a large bowl, combine the arugula with 2-3 tbsp of the vinaigrette.
  3. In a separate bowl, combine the watermelon, onion, bacon and mint leaves (reserve a few leaves for garnish. Add 1 tbsp of the vinaigrette and toss.
  4. When the nectarines have finished grilling, add them to the watermelon combination and toss.
  5. On a serving plate, dish about a cup of the arugula and top with the watermelon and tangerine combination. Garnish with mint leaves and optional almond ricotta. Drizzle with balsamic reduction.
For the Balsamic Reduction & Vinaigrette
  1. In a small pot, combine the balsamic vinegar and honey. Bring to a boil then reduce heat slightly.
  2. When the mixture begins to coat the stirring spoon, remove 2 tbsp to a heat-safe bowl. Allow the remainder of the balsamic to continue simmering for about 3-5 more minutes until it begins to have a “syrupy” texture, then remove from heat. This will be your balsamic reduction for drizzling.
  3. To the reserved balsamic mixture, add the olive oil and seasonings to create the vinaigrette.
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