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Nectarine, Raddichio, and Arugula Salad in glass bowl with salad tongs and Citrus Vinaigrette in small bowl in background

Nectarine, Radicchio, and Arugula Salad

This Nectarine, Radicchio, and Arugula salad is vibrant and refreshing and, most importantly, is a snap to put together. Summer and salads are a natural pair especially with afternoon barbequing and picnics.
Course Salad
Cuisine American
Servings 6 people
Calories 174kcal
Author Ashley



  • 2-4 cups Baby Arugula
  • ½ head of Radicchio chopped into small pieces
  • 2 Nectarines cut into 1/4 inch slices
  • 3 strips of cooked bacon chopped (see note)

Citrus Vinaigrette

  • 2 tbsp lemon juice
  • 4 tbsp Blood Orange Extra Virgin Olive Oil or plain olive oil
  • 1 tbsp honey
  • 1 tbsp shallot minced
  • ½ tsp salt


Citrus Vinaigrette

  • In small mixing bowl let shallots sit in lemon juice for a few minutes. Then add in olive oil and honey. Whisk together and taste before adding the salt. Season to taste with the salt.


  • Combine all ingredients in large salad bowl.
  • Gently drizzle in part of th vinaigrette and toss to coat. Slowly add in more of the vinaigrette until salad is dressed to your preference. Season with any additional salt and pepper you like.
  • Enjoy!


Note 1: Our favorite way to cook bacon is to slow roast on a baking sheet in the oven at a lower temperature. If you have time, this is the way to go. Oven times may vary but the bacon takes about 40 min at 325F or 60 minutes at 300F.