Nectarine Tomato Caprese Salad Recipes

NECTARINE TOMATO CAPRESE SALAD

Steps:

• Wash and slice the tomatoes approximately 1/4 inch thick (you will get around 6 slices per tomato). Lay the tomato slices on the serving dish.
• Slice the mozzarella into as many pieces as you have tomato slices. Lay the mozzarella on top of the tomato.
• Place a large basil leaf on each stack on top of the mozzarella.
• Cut the nectarine into wedges, with at least as many pieces as you have stacks. Place one wedge of nectarine on each stack.
• Sprinkle the salad stacks with a little salt and balsamic vinegar, if using. Serve immediately or chill until ready to serve (if making in advance, wait to salt and glaze the salad until serving).

NECTARINE-TOMATO SALAD

Steps:

• Cut 1 pound each yellow beefsteak tomatoes and nectarines into wedges. Top with 2 ounces shaved ricotta salata and salt and pepper. Toast 2 tablespoons pine nuts with 2 tablespoons olive oil over low heat. Off the heat, swirl in 2 teaspoons white balsamic vinegar; drizzle over the salad.

NECTARINE-TOMATO SALAD

Steps:

• Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsified.
• Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently.