Nectarine Caprese Salad

  • 1 lb. mixed ripe tomatoes - I like to use a combination of large and small ones for visual interest
  • 1 lb. ripe nectarines
  • 8 oz. buffalo mozzarella
  • 1 small bunch basil leaves
  • 1 small bunch mint leaves
  • 2 T. balsamic vinegar
  • 2 T. extra-virgin olive oil
  • 1/2 tsp. coarse salt
  • 1/4 tsp. black pepper

Slice the tomatoes into bite-sized pieces. I like to make sure every tomato is sliced a bit, as the juices from the ripe tomatoes are a vital element in this salad. Remove the pits from the nectarines and slice them into thin wedges. Drain the buffalo mozzarella (if it's been stored in water) and tear it into bite-sized pieces.

On a serving platter, combine the tomatoes, nectarines, mozzarella, and basil and mint leaves. Tear any particularly large leaves, but leave some whole for color and texture.

Combine the remaining ingredients (balsamic vinegar through black pepper) in a small resealable jar and shake vigorously to combine. Drizzle generously over the prepared salad and serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes
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