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
- Olive Oil100 ml
Instructions
6 steps- 1
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.
- 2
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.
- 3
Put the tomatoes and nectarines in a salad bowl.
- 4
Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl.
- 5
Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.
- 6
To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper.
Nutrition
1 serving ≈ 255 g
Nutrition values are estimates. - means data is unavailable.
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