Description
If summer were a salad it would look a lot like this Cherry Tomato, Nectarine and Mozzarella Salad. Made with a seasonal mix of bursting cherry tomatoes, juicy ripe nectarines, crisp cucumbers, briny olives, fresh basil, creamy mozzarella & a simple lemon dressing.
Ingredients
Units
- 1 pint cherry tomatoes
- 2 ripe nectarines
- 3/4 cup mozzarella or Ciliegine (small mozzarella balls)
- 1 medium cucumber (split & seeded)
- 1/3 cup Castelvetrano olives (pitted)
- 1/4 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon fresh ground pepper
- 1/4 cup fresh basil (loosely packed)
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it has emulsified. Set aside.
- Slice the basil into thin little ribbons (a.k.a. chiffonade) by stacking the leaves, then roll them into a tight bundle. Then slice crosswise with a sharp knife, into thin strips. Sed aside.
- Slice the nectarines into 1/2" thick slices. Slice half of the cherry tomatoes in half and leave the other half whole. Slice the seeded and split cucumber into 1/2" thick half moons. Slice the pitted olives in half. Tear the mozzarella into hunks.
- Toss all of that in a bowl with the basil ribbons and mozzarella. Top with the dressing and lightly toss to coat. Top with salt and pepper as desired and serve immediately, preferably with a big hunk of crusty bread.
- Prep Time: 15 minutes
- Category: Dinner, Lunch
- Cuisine: salad