NECTARINE AND MOZZARELLA SALAD RECIPE

Do you want to experience some delicious, crisp vegetables in the waning days of summer? Nectarines, among the many fantastic fruits grown in South Africa, are a regional favourite. Juicy Delightful and Chef Sam Linsell bring you a peach and mozzarella salad dressed in basil vinaigrette. If you’re hosting a weekend barbecue and want a fresh, colourful salad that’s also full of nutrition and flavour, look no further.

NECTARINE AND MOZZARELLA SALAD SUGGESTIONS

Salads with tomatoes, lettuce, and cucumber can get dull after a while. To spice things up, try using a range of greens rather than just one kind of lettuce, and topping it with fruit like nectarines for even more flavour and texture contrast. Each component contributes numerous nutrients and familiar tastes. This is a great dish if you’re trying to cut down on beef, and you can always add more of your favourite plant-based foods.

This peach and mozzarella salad with basil vinaigrette is a great way to brighten up your family’s meal or maintain a healthy diet.

Recipe by Gary Dunn

Course: Sides, Main

Cuisine: South African

Difficulty: Easy

Prep time: 15 minutes

INGREDIENTS

For the basil vinaigrette
30 g basil leaves (approx. 2 cups lightly packed)
25 g shallot (½ small), chopped
½ tsp Dijon mustard
1 tbsp. lemon juice (half a small lemon)
2 tbsp. white/red wine vinegar or sherry vinegar
½ cup extra virgin olive oil (mild in flavour)
¾ tsp sea salt flakes such as Maldon
freshly ground black pepper
½ tsp honey – optional
For the nectarine and mozzarella salad
4–5 ripe or slightly under ripe nectarines, cut in half and sliced into wedges
1 ball mozzarella/Buffalo mozzarella or burrata
150 g cheese
70 g goats milk feta (or regular feta)
juice from half a small lemon
1 tbsp. vodka (optional)
chopped walnuts
fresh mint leaves
wild rocket leaves
basil vinaigrette
sea salt flakes and black pepper

METHOD

For the basil vinaigrette
Place all the ingredients into a small or power blender and blitz until smooth.
Pour the dressing into a jar and keep any leftover for later use.
For the nectarine and mozzarella salad
Place the sliced nectarines in a bowl with the vodka and lemon juice and give it a toss. Allow to soak for about 5 -10 minutes.
Scatter most of the sliced nectarines on a platter (reserving a few to go on top) and then break the mozzarella into rough pieces and place in and around the fruit.
Crumble the feta over the nectarines and mozzarella.
Crumble the feta over the nectarines and mozzarella.
Generously drizzle the salad with basil vinaigrette. Scatter the chopped walnuts, mint leaves and wild rocket.
Scatter the chopped walnuts, mint leaves and wild rocket.

»NECTARINE AND MOZZARELLA SALAD RECIPE«

NECTARINE AND MOZZARELLA SALAD SUGGESTIONS