Lazy summers call for easy recipes that celebrate the bursting flavours of fresh-from-the-field ingredients. With a medley of vibrant colours and juicy bites, this chopped salad looks great, takes mere minutes to make, and is an easy complement to a variety of summer meals, from burgers to grilled fish.
Directions for: Fresh-From-the-Field Tomato Salad
Ingredients
2 ripe yet firm nectarines
1 cup grape tomatoes
1 cup bocconcini (mozzarella pearls)
Vidalia onion
12 large fresh basil leaves
cup balsamic vinegar
2 Tbsp olive oil
Freshly ground sea salt and pepper
Directions
1. Rinse the nectarines, cut in half along the ridge, remove the stone from the fruit, then chop into bite-size cubes. Put the fruit into a medium serving bowl.
2. Rinse the tomatoes and cut in half lengthwise, slice the bocconcini in half, slice the onion, and rinse and roughly chop the basil. Add everything to the bowl.
3. Pour the vinegar into a small pan and bring to a boil over medium-high heat. Reduce the heat once the vinegar starts to bubble and keep cooking until it becomes thick. Watch closely to ensure it doesnt burn.
4. Mix the salad ingredients together in the bowl, drizzle with the olive oil, add lots of salt and pepper, then drizzle the balsamic reduction over the salad before serving.
Source and Credits
Recipe from At Home: Sarah Style by Sarah Richardson. Published by Simon & Schuster 2015.
Photo by Stacey Brandford
See more: Appetizer, Fruit, Herbs, Lunch, Salad, Summer, Tomatoes