Caprese salad
Nectarines add a fruity twist to the classic combo of tomato, mozzarella and basil. Sometimes known as Caprese salad, it’s named after the Italian island of Capri.
For this recipe you will need a blender.
Ingredients
- 250g/9oz ripe tomatoes
- 2 large ripe nectarines, about 270g/9½oz, halved, stones removed
- 50²µ/1¾´Ç³ú basil
- 80g/2¾oz extra virgin olive oil
- 2 balls mozzarella
- sea salt and freshly ground black pepper (optional)
Method
Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes.
Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside.
Put the tomatoes and nectarines in a salad bowl.
Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl.
Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.
To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper.
Recipe Tips
Store any leftover basil oil in a jar in the fridge for a couple of days.
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