Tomato & Nectarine Pesto Grain Salad

If you’re searching for a vibrant, fresh, and wholesome dish that celebrates the best of summer’s bounty, look no further than this Tomato & Nectarine Pesto Grain Salad. It’s a beautiful medley of juicy nectarines, sweet cherry tomatoes, and herby pesto all tossed with fluffy quinoa and crunchy toasted almonds. This salad is not only bursting with flavor but also packed with nutrients, making it an ideal lunch, side, or light dinner that feels both indulgent and nourishing. Whether you’re meal prepping for the week or serving guests at a casual gathering, this salad is sure to impress.

Why This Recipe Is a Must-Try

There’s something truly magical about combining sweet and savory elements in a salad, and this Tomato & Nectarine Pesto Grain Salad nails that balance perfectly. The nectarines add a juicy sweetness that contrasts beautifully with the bright acidity of cherry tomatoes. The homemade pesto, made with fresh basil, garlic, Parmesan, and toasted almonds, ties everything together with a rich, aromatic punch. Using quinoa as the grain base not only makes this salad gluten-free but also adds a satisfying texture and a boost of protein.

This salad is incredibly versatile and easy to make, requiring just a handful of simple ingredients that come together in no time. Plus, it’s a fantastic way to use up ripe nectarines and fresh basil during the summer months. If you love dishes like Nectarine Basil Burrata Grain Bowls, this salad will quickly become a favorite staple in your recipe collection.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup ripe nectarines, diced
• 1/2 cup fresh basil leaves, packed
• 1/4 cup toasted almonds
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

How To Make Tomato & Nectarine Pesto Grain Salad

Step 1: Cook the Quinoa

Begin by rinsing 1 cup of quinoa thoroughly under cold water to remove its natural bitterness. Drain well. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.

Step 2: Prepare the Pesto

While the quinoa is cooking, prepare the pesto. In a food processor or blender, combine the fresh basil leaves, toasted almonds, grated Parmesan cheese, minced garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil to reach your desired consistency.

Step 3: Assemble the Salad

Add the halved cherry tomatoes and diced nectarines to the bowl with the cooked quinoa. Pour the pesto over the ingredients and gently toss everything together until each grain and piece is coated with the vibrant sauce. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 4: Serve

This salad can be served immediately at room temperature or chilled for 30 minutes in the refrigerator to let the flavors meld even more. Garnish with a few extra toasted almonds or fresh basil leaves for a pretty presentation. Enjoy!

Expert Tips

• Make sure to rinse the quinoa well before cooking to avoid any bitterness and achieve a light, fluffy texture.
• Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant and golden to enhance their flavor.
• Use ripe nectarines for maximum sweetness and juiciness, which balances the acidity of the tomatoes perfectly.
• If you don’t have a food processor, a blender works just as well for making the pesto.
• For an extra burst of freshness, squeeze a little lemon juice into the pesto before mixing it into the salad.
• This salad pairs beautifully with grilled chicken or fish, making it a perfect summer meal option.
• To keep the salad fresh for meal prep, store the pesto separately and toss it with the quinoa mixture just before serving.

Variations and Customizations

• Swap the Grain: Substitute quinoa with couscous, farro, or bulgur for a different texture and flavor profile.
• Make it Vegan: Replace Parmesan cheese with nutritional yeast or vegan cheese alternatives to keep it plant-based.
• Add Protein: Toss in grilled shrimp, chickpeas, or feta cheese for an added protein boost.
• Nut-Free Version: Use pumpkin seeds or sunflower seeds instead of almonds if you have nut allergies.
• Spicy Kick: Add a pinch of red pepper flakes to the pesto for a subtle heat.
• Extra Veggies: Incorporate diced cucumber, bell peppers, or arugula for more crunch and color.

How to Store Leftovers

If you have any leftover Tomato & Nectarine Pesto Grain Salad, store it in an airtight container in the refrigerator. It will keep fresh for up to 3 days. For optimal texture, it’s best to store the pesto separately from the quinoa mixture and combine them just before serving. When ready to eat, give the salad a gentle stir and add a splash of olive oil or lemon juice if it seems dry. This salad can also be enjoyed cold or at room temperature, making it a great option for packed lunches or picnics.

FAQ

Can I use other fruits instead of nectarines?

Absolutely! Peaches, plums, or even mangoes make excellent substitutes and will bring their own unique sweetness to the salad. Just be sure they are ripe and juicy for the best flavor balance.

Is it necessary to toast the almonds?

Toasting the almonds enhances their flavor and adds a lovely crunch, but if you’re short on time, you can use them raw. The texture will be slightly different, but the salad will still be delicious.

Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep. Just keep the pesto separate from the quinoa and fruit mixture until you’re ready to serve to maintain freshness and texture.

What can I use if I don’t have Parmesan cheese?

You can substitute Parmesan with Pecorino Romano for a similar sharp flavor, or use nutritional yeast for a dairy-free alternative that still adds a cheesy note.

Conclusion

The Tomato & Nectarine Pesto Grain Salad is a delightful celebration of fresh, seasonal produce paired with a flavorful homemade pesto that brings every ingredient to life. It’s a simple yet sophisticated dish that’s perfect for warmer days when you crave something light but satisfying. Whether you’re enjoying it as a quick lunch, a side for dinner, or a dish to share at your next gathering, this salad promises to bring a burst of color and flavor to your table. Give it a try and savor the wonderful harmony of sweet nectarines, juicy tomatoes, and herby pesto with every bite.

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