Nectarine Caprese Salad
Caprese salads always remind us that tomatoes are a fruit. All it takes is a dash of balsamic vinegar and some spicy basil to bring out the tomato’s complexity: it has a rich, wine-like sweetness, a slightly tangy acidity, and that hard-to-define herbaceous quality that comes with good tomatoes. Here we’ve added ripe nectarines, so that all the sweet notes are heightened. The soft nectarines and crisp tomatoes taste lovely together — a little bit of textural magic with a bite of creamy mozzarella.
Nevermind how easy it is to make, this is a lush, gorgeous salad. Make it for the S.O. on an evening when the weather is fine and you can’t wait to get out on the patio to eat, drink, and chatter before the sun goes down. It’ll make a perfect light, juicy side to a couple pieces of grilled salmon or swordfish.
Our tip: For a stellar pairing, try a bottle of Chateau Routas Coteaux Varois en Provence. It has a pale, rosy hue and the soft strawberry and framboise notes to match.
1 ½ to 2 lbs assorted heirloom tomatoes
3 soft-ripe nectarines (1 ½ lbs total)
8 oz fresh mozzarella, sliced
About ¼ cup small basil leaves
10 mint leaves, whole or thinly sliced
1 Tbsp Champagne vinegar
½ tsp white balsamic vinegar
3 Tbsp extra-virgin olive oil
½ tsp flake salt
½ tsp pepper
Cut the tomatoes and nectarines into large wedges and arrange them on a platter.
Distribute the mozzarella, basil, and mint across the salad.
In a small bowl, whisk together the oil and both vinegars. Drizzle over salad. Sprinkle with salt and pepper, and add more to taste if you like.
Recipe source: Sunset