Hello lovelies! It feels like ages since I brought you something from the kitchen, so today I am sharing the recipe (of sorts) for one of my favourite summer salads – The Nectarine Caprese Summer Salad. I shouldn’t really call it a recipe as I’ll admit I’m no good at suggesting measurements/quantities of ingredients to make meals for any number of people; I generally just go with the flow. Yes, you’re right, I could try. However, as it’s only a salad, where what you see really IS what you get, I trust that you’ll be comfortable making it without noted quantities of ingredients. Hey, just do what I do, start with less and add more if company arrives!
- Yellow flesh nectarines
- Plum tomatoes (a mixture of colours makes your salad look more interesting)
- Buffalo mozzarella
- Fresh basil
- White balsamic vinegar
- Extra virgin olive oil
- Himalayan pink salt crystals (or any other salt you choose)
- Ground black peppercorns
Cut nectarines into wedges and tomatoes into halves (if your tomatoes are larger than the ones pictured here, then cut them smaller depending on size). Tear mozzarella into pieces.
Layer these ingredients into a shallow bowl then add basil leaves. Sprinkle with white balsamic vinegar and extra virgin olive oil then add salt and pepper to taste.
This simple salad is very fragrant and tasty and can be served as a starter or a main course. You might want to increase the quantity of your ingredients if you’re going for the latter. This has become one of my favourite summer salads for 3 reasons – 1. I absolutely love the original Italian Insalata Caprese (it’s a must-have on any visit to an Italian restaurant). 2. Yellow flesh nectarines are among my favourite summer fruits (the only things ahead of them are berries). 3. It’s super easy to make!
Go ahead, whip up a quick one! I hope you’ll like it as much as I do!
Do you have a favourite summer salad or just a favourite salad in general? You are welcome to share your recipe (or a link to it) in the comments section below.
Thanks for reading!