My friends over at Beauties and the Feast have been posting some super delicious recipes for summer salads this month. Emily’s peach caprese, in particular, had my mouth watering within a few seconds of looking at the picture. I decided to make it this past weekend with a very slight twist — nectarines in place of peaches — for a lovely housewarming celebration we attended at our friends’ gorgeous new home in Tacoma.
The boys golfed during the day, and the ladies stayed back with the kiddos, enjoyed cocktails (or mocktails, in my pregnant case), and played in the kitchen. We turned out an awesome spread for dinner — flank steak with a garlicky chimichurri sauce; amazing sweet corn and mushroom tamales with tomatillo-avocado-pumpkin seed salsa (from the Mustards Grill Napa Valley Cookbook); parmesan pea pods; nectarine caprese salad; and tres leches cake for dessert. Two days later and I am still stuffed! My friend Jenny certainly knows how to throw a proper dinner party!
This salad is so easy and fresh, I think it will be gracing our table as frequently as possible while nectarines are in season. Enjoy!
Nectarine Caprese Summer Salad
- 3 ripe nectarines
- 1 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella, cut into 1-inch chunks (I like Trader Joe’s ciliegine whole milk fresh mozzarella)
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Cut each nectarine into 6 to 8 wedges, then cut each wedge in quarters crosswise.
- In a large bowl, combine the nectarines, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.