Nectarine Salsa Verde

Choose slightly firm nectarines—too soft and they’ll turn mushy in the salsa. Dice them small and uniform to ensure even distribution and texture. Combine with finely chopped red onion, capers, and parsley or cilantro in a bowl. Add minced shallot only if you want more bite.

Dress with lemon juice, a splash of red wine vinegar, and extra-virgin olive oil. Season with salt and a hint of crushed red pepper flake for warmth. Taste and adjust: the salsa should be bright, not overly sweet or acidic. Let it sit for 10 minutes before serving to let flavors meld.

This salsa works as a topping, not a dip—its texture is too loose for chips but ideal for grilled proteins. It cuts through rich dishes like salmon, chicken, or pork chops. Store in an airtight container for up to two days; drain excess liquid before serving if it sits longer. The nectarine holds up well, avoiding browning.