Nectarine and mozzarella salad with basil vinaigrette recipe
This nectarine and mozzarella basil vinaigrette salad celebrates the peak of summer and its delicious bounty. Creamy and fresh mozzarella cheese and salty feta cheese complement the sweetness of nectarines. The bright basil vinaigrette is so delicious you’ll want to drink it.
I’ve never been a fan of using fruit in salads until I discovered the combination of watermelon, feta and mint—a delicious summer dish with the addition of vodka. Now I enjoy fruit in many salads. Summer is all about celebrating drupes and I just can’t get enough.
You may like these fruity salads of mine:
Watermelon and goat cheese salad with vodka vinaigrette
Melon, Mozzarella and Parma Ham Salad
Fennel avocado and orange salad
Kohlrabi, Persimmon and Hazelnut Salad
Taking inspiration from this, I added a bit of vodka and lemon juice to the sliced nectarines to soften the sweetness a bit, but feel free to omit it if you prefer.
I used a combination of Fior di Latte Mozzarella and Goat’s Milk Feta. If you can’t get your hands on this (it’s available at Woolworths stores in South Africa), use your favorite feta cheese.
If you want to get really fancy, you can swap the fresh mozzarella for buffalo mozzarella or burrata.The creaminess of the cheese goes well with this stone fruit salad.
Can you freeze fresh mozzarella cheese?
Fresh mozzarella (Fior di latte, buffalo, burrata) balls can be completely frozen in packaged brine.
To thaw mozzarella cheese, let it sit at room temperature for a few hours or thaw overnight in the refrigerator. Drain the liquid and use it like you just bought it.
What Oil and Vinegar to Use in Basil Vinaigrette?
The flavor of the basil vinaigrette is directly influenced by the flavor of the olive oil and vinegar you choose. Basil has a very strong flavor, so try a neutral flavored extra virgin olive oil here.
I like to use a good white wine vinegar because it’s a little sweeter, but red wine or sherry vinegar will work as well. You may need to add honey (1/2 teaspoon) if you want a little sweetness.
Store the dressing in the refrigerator, but bring it to room temperature before using. The olive oil in the dressing will harden when chilled.
Tips and tricks for perfecting this nectarine and mozzarella salad
Use freshly ripe and firm nectaries. This makes it easier to slice and keeps it crunchy. Using overripe nectaries will soften the texture and make them too sweet for this salad.
Slice the nectarine by starting at the stem and running a sharp knife around the fruit. Twist and pull the two halves of her apart with your hands. Use a melon baller to scoop out the seeds. Or just slice around the pip.
Make the basil vinaigrette ahead of time to save time.
What goes well with this nectarine and mozzarella salad
This salad pairs well with grilled chicken and pork dishes. You can imagine grilled fish (tuna, swordfish, etc.) and it goes well with it. Especially when cooked on fire.
Basil vinaigrette can also be used as a dressing for grilled chicken, pork, or fish.
A mixture of heirloom tomatoes is a perfect match for this salad.Maybe next time I’ll add some tomatoes food 52 I did it with a production that is more like a caprese. The combination of basil, mozzarella cheese, and tomato is outstanding.
Recipe – Serves 4 – 6 As a side dish for protein or other dishes
Nectarine and Mozzarella Basil Vinaigrette Salad
A delicious summer salad with juicy nectarines, fresh mozzarella, feta, mint, walnuts and a delicious basil vinaigrette.
- Preparation time: Ten
- Cooking time: no food
- total time: 18 minutes
- yield: 4-6
- Category: salad
- Method: No cooking allowed
- cooking: none
- diet: vegetarian
30gms basil leaves (approx. 2 cups lightly packed)
twenty fivegms shallot (1/2 small), chopped
1/2 teaspoon dijon mustard
1 tablespoon lemon juice (half small lemon)
2 tablespoons white/red wine vinegar or sherry vinegar
½ cup Extra virgin olive oil (mild flavor)
3/4 teaspoon sea salt flakes such as maldon
a pinch of black pepper
1/2 teaspoon honey – optional
Nectarine and Mozzarella Salad:
Four – Five Ripe or slightly unripe nectarines cut in half and sliced into wedges
1 Balls of Fior di Latte Mozzarella/Buffalo Mozzarella or Burrata
almost 150gms cheese net weight
1 Wheel goat milk feta (or regular feta) about 70 gms
juice from half small lemon
1 tablespoon vodka (optional)
Handful of chopped walnuts
A few roughly torn mint sprigs and leaves
A handful of wild rocket leaves
Topped with plenty of basil vinaigrette
sea salt flakes and black pepper
To make the basil vinaigrette, Peel the leaves off the stems, place all ingredients in a small or power blender, and blend until smooth.
Pour the dressing into jars and save the rest for later use.
Assemble the salad just before serving.
Place sliced nectarines in a bowl with vodka and lemon juice and toss. Soak for about 5-10 minutes.
Scatter most of the sliced nectarines on a platter (reserve some to top), and roughly chop the mozzarella into and around the fruit.
Crumble feta cheese over nectarines and mozzarella.
Sprinkle with remaining nectarines. Drizzle the salad generously with the basil vinaigrette.
Sprinkle with chopped walnuts, mint leaves and wild arugula.
Choose nectarines that are ripe but not tender. You want to retain a little crunch.
Choose neutral-flavoured olive oil and slightly sweetened vinegar.
Chopped walnuts work well as a crunchy texture element for this dish, but toasted pine nuts would also be delicious.
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*This article is sponsored by Rediscovering dairy products When juicy and delicious (stone fruit).
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