About this recipe: A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.
Absolutely FANTASTIC! Honestly, I liked it enough that I ate it straight up with a spoon. The tang of the balsamic with the sweet of the fruit plus the sharp onoins really is an incredible mix! - 05 May 2011 (Review from Allrecipes US | Canada)
I liked this quite a bit, but my boyfriend wasn't a big fan. We served it over rice as an accompaniment to the Oaxacan Tacos you can find on this site. The vinegar taste is a little strong, I think. Since we have some left over, though, it might be good on top of bruschetta. - 07 Jul 2006 (Review from Allrecipes US | Canada)
I doubled the recipe for all ingredients except balsamic vinegar. I used a pear infused balsamic, fresh cilantro and dried cranberries after it cooled. The salt and pepper really balanced the sweetness of the nectarines. I served it with poached salmon. Delish! - 04 Jul 2010 (Review from Allrecipes US | Canada)