Each month the California Wine Institute sends out a new recipe that goes well with wine. This one caught my eye for its colorful, elegant presentation and wine recommendation.

It is difficult to pair a wine with most salads because of the acid in the salad dressing. Here, a touch of lemon juice and olive oil lightly dress the ingredients with a complementary flavor that does not overwhelm the sweet fruit and vegetables and salty prosciutto and feta cheese.

August is prime time for nectarines, peaches and plums, which all have pits. Referred to as stone fruits because of the pit/stone, any of these stone fruits grill beautifully. To remove the pit/stone carefully giggle the stone around with your fingers until it comes out. There’s also no need to peel any of these fruits, which brands this salad “Seriously Simple.”

Make sure you find very fresh corn for its summery sweetness. You’ll need to husk it. Once cooked, the corn needs to be shucked (taken off the cob), which can be done with a corn husker gadget or a very sharp knife. You can place the corn in the hole of a bundt pan and then slice the kernels off (place vertically in the hole) so they fall into the cake hole.

This recipe calls for boiling the corn, but you could also grill it, which will add a smokey flavor. Grilling heightens the sweetness and lightly caramelizes the corn and fruits natural sugar.

For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch. Wine suggestions: California muscat, California rosé, or California extra-dry sparkling wine

Grilled Nectarine Salad with Arugula, Prosciutto, and Corn

Serves 4

For the dressing:

1 tablespoon fresh lemon juice

1 tablespoon finely minced shallot

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

For the salad:

1 large ear of corn, shucked

2 large nectarines, ripe but firm

Extra-virgin olive oil

4 large, thin slices prosciutto

3 handfuls of baby arugula, about 3 ounces

1/4 cup sliced almonds, toasted

Crumbled feta, optional

1. Prepare the dressing: In a small bowl, combine the lemon juice and shallot; let stand for 15 minutes. Whisk in the olive oil, then season to taste with salt and pepper.

2. Bring a pot of unsalted water to a boil over high heat. Add the corn, cover, and remove from the heat. Let stand for 5 minutes. With tongs, transfer the corn to a cutting board. When cool enough to handle, cut the kernels off the cob.

3. Prepare a medium charcoal fire or preheat a gas grill to medium. Halve and pit the nectarines. Cut each half in half again. Brush all over with olive oil. Grill on the cut sides until the fruit is lightly charred and slightly softened, about 5 minutes.

4. Drape a slice of prosciutto on each of four salad plates (or put all four slices on one platter, if serving family style). In a bowl, combine the arugula and corn kernels and toss with just enough dressing to coat lightly. Divide among the salad plates. Top with the warm nectarine wedges. Sprinkle with sliced almonds and with crumbled feta, if using. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.