on repeat: summer caprese salad with nectarines
Living in Toronto, Canada, fresh produce only graces our presence for what feels like a minute. But boy do I take advantage. The entire summer is spent remixing various proteins on the bbq and fresh veggies,the less cooking, the better.
This recipe is sooo simple and aesthetically quite pleasing if I do say so myself. Initially, I was going to make this recipe with peaches, which is divine, but on the first day this summer I made it, all I could get my hands on were white nectarines, and I was beyond thrilled with the results. This recipe can be altered in many ways. You can stay on the stone-fruit theme and add cherries or plums, or keep it simple with just heirloom tomatoes. You could cut the mozzarella in rounds and use those to layer in as well. I love this recipe, especially for entertaining, because it’s an easy way to elevate a meal, without too much effort. The proportions can be altered depending on how many you’re serving.
Nectarine and Tomato Caprese Salad
Ingredients
2 vine-ripened tomatoes (use whatever is freshest, heirloom look really pretty on the plate)
1 nectarine (or peach), semi-firm
Ball of fresh buffalo mozzarella
Handful fresh basil, finely chopped
2 tbsp really good olive oil
½ tsp coarse salt and few grinds of fresh pepper
Method
Cut tomatoes and nectarine in rounds. For the nectarine, cut down the middle, twist and then cut the pit out
On a plate, starting from the outside, start layering the tomatoes and nectarine, completing the plate in the middle
Tear apart the mozzarella and drop over the tomatoes and nectarines and sprinkle the basil.
Drizzle with olive oil. Sprinkle with salt and pepper right before serving.
I’d love to see your variations as summer quickly slips through our fingers. Tag me on instagram if you do!
