Sweet and savoury Nectarine and Bocconcini Salad. A vivid taste of summer with fresh mozzarella, tomatoes, nectarines and basil served Italian style, lightly dressed and ready in ten minutes.
Craving summer I tossed a few of my favourite ingredients in a bowl to a colourful and delicious result. Fresh, fresh, fresh. It’s the season for it, with fruit stands dotting the countryside and markets brimming with local produce. It’s hard not to eat well with summer so full of great ingredients.
Nice Nectarines!
This year’s peaches look divine but equally lovely (and without the pesky fuzz) is the ripe, tender nectarine. Tossed with a dash of white balsamic vinegar, salt and pepper and finished with a quality, fruity extra virgin olive oil; this is a salad that would ride perfectly alongside grilled veal, pork or chicken.
Pair this Nectarine and Bocconcini Salad with a dry rosé and you’ll have a meal that friends will Instagram — and adore.
Notes on Vinegar: Balsamic and basil accent nectarines and peaches beautifully, here we’ve used white balsamic to heighten the sweetness of the fruit and mellow the acidity of the onion and tomatoes. You could use regular, black-aged balsamic in a drizzle, but I didn’t want anything to interfere with the vibrant colour against the plate or on the palate.
Sweet and savoury Nectarine & Bocconcini Salad. A vivid taste of summer with fresh mozzarella, tomatoes, nectarines and basil served Italian style, lightly dressed and ready in ten minutes. It’s BELLISSIMA!
Ingredients
Scale
2 large heirloom tomatoes, cut in fine wedges
12 grape or cherry tomatoes, cut lengthwise
3 nectarines, cut in fine wedges
8 – 12 medium-sized bocconcini, cut or torn in quarters
1/4 small red onion, slivered
2 tablespoons white balsamic vinegar
3 – 4 tablespoons extra virgin olive oil
Fresh basil
Salt & pepper – to taste
Instructions
In a medium-sized bowl add heirloom and grape tomatoes, nectarines, bocconcini and red onion. Toss with white balsamic to coat. Season with salt and pepper, tear or cut basil if the leaves are large, or add them whole. Toss to combine. Plate immediately, finish with a drizzle of olive oil directly on the plate and a sprig of basil.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.
@thefoodgypsy Corinna. What can I say. Yes.
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