Nectarine Salad with Pecorino Pumpernickel Croutons



  • 2 yellow nectarines (Willowbrook Orchard)
  • 2 cups sliced lettuce of choice – I used cos lettuce
  • ½ loaf pumpernickel (Beanos Bakery)
  • ½ cup grated sheep pecorino (Whitestone Cheese)
  • drizzle olive oil (Dunford Grove)
  • pinch salt
  • ½ cup pine nuts
  • ¼ cup olive oil (Dunford Grove)
  • 2 Tablespoons red wine vinegar or apple cider vinegar
  • ½ red onion – peeled and finely sliced


  1. Cut the pumpernickel into approx. 3cm cubes and toss with the drizzle of olive oil and grated pecorino in a bowl.
  2. Place on a lined baking tray in a single layer, be sure to scrape any extra cheese out of the bowl and place on top of the croutons. Sprinkle them with a pinch of salt.
  3. Bake on 170 degrees celsius until the bread is crunchy and the cheese melted.
  4. Run a knife around the nectarines and twist to halve. Remove the stone and cut each nectarine half into 4 slices.
  5. In bowl, build the salad by arranging the lettuce, topping with the nectarines, pine nuts, onions, and croutons.
  6. Drizzle with olive oil and vinegar.
  7. Enjoy!


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