2 ripe nectarines (freestone)
1 large ripe tomato, diced
1 shallot or 2 tbsp. red onion, thinly sliced
2 tbsp. fresh dill leaves, roughly chopped
2 cups arugula leaves
Salt & pepper
Optional: Diced avocados, chopped pistachios or toasted pine nuts, crumbled blue or goat cheese, fresh croutons
Creamy Lemon-Basil Dressing:
1/2 cup sour cream
1/4 cup heavy cream
1 tsp. olive oil
2 tbsp. fresh lemon juice (about 1/2 a lemon)
1/4 cup chopped fresh basil leaves
Salt & pepper (to taste)
1. Combine all the dressing ingredients together in a bowl; cover and refrigerate until ready to use.
2. Slice the nectarines in half, twist, and remove from the pits (this only works with freestone nectarines). Cut each nectarine half into slices and place in a large bowl.
3. Add the diced tomato, sliced shallot, and fresh dill to the nectarines; season with salt and pepper.
4. Add the arugula leaves to the salad then gently toss in the dressing (I like to use my hands to do this with disposable food-grade gloves). Season with extra salt and pepper to taste.