clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cherry Tomato, Nectarine and Mozzarella Salad from Baking The Goods

Cherry Tomato, Nectarine and Mozzarella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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. 


  • 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)


  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it has emulsified. Set aside.
  2. 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.
  3. 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. 
  4. 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