Grilled Nectarine Mozzarella Stacked Salad

Nectarine & Mozzarella Stacked Salad

This Grilled Nectarine Mozzarella Stacked Salad takes the best of summer fruit and layers it with creamy mozzarella and a kicked up cumin and chili dressing.

Grilled Nectarine Mozzarella Stacked Salad 

Print This Recipe Total time Yield 4Source adapted from Southern LivingPublished

When stacking, work carefully and quickly as the warm peaches will melt the mozzarella causing the stack to spread deliciously across the salad plate. Also if you don’t think you can’t get 4 slices from either side of the pit use an extra nectarine to be assured that you have enough slices.

Nectarine & Mozzarella Stacked Salad


  • 5 large, ripe but firm nectarines
  • 2 green onions (sliced using the white, light green and some of the dark green parts)
  • ¼ cup cilantro leaves (loosely packed) plus more as garnish
  • 2 tablespoon honey
  • ½ teaspoon kosher salt
  • 1 lime (zest only)
  • 2 limes (juice only)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ cup extra-virgin olive oil
  • 3 ounce baby spinach (washed)
  • 3/4 pound fresh mozzarella (cut into sixteen ¼‑inch slices)


Peel and chop 1 nectarine; set aside. Cut remaining 4 nectarines into 32 (¼‑inch-thick) rounds. (Cut nectarines inward from sides, cutting 4 slices on each side just until you reach the pit. Save the remaining bits for another use.)

In a mini-food processor puree chopped nectarine, green onions, ¼ cup cilantro leaves, honey, salt, lime zest, lime juice, cumin, and chili powder. Slowly drizzle in the olive oil through the feed tube until thoroughly combined; Set aside. May be made up to 3 days in advance. Re-emulsify before use.

Spray the cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to medium-high. Brush both sides of peach rounds with some of the nectarine cumin dressing.

Grill nectarine rounds until grill marks appear; 3 to 5 minutes per side.

Arrange baby spinach evenly on 4 plates. Working quickly while the nectarines are still warm, alternately stack 4 of the larger grilled nectarine rounds and 4 cheese slices over spinach on each plate. Top each with 3 more of the smaller nectarine rounds (you will have extra rounds so choose the nicest). Drizzle with more dressing, to taste. Garnish with cilantro