Tomatoes and nectarines, oh yes!

I am all for fruit in a salad. And cheese. Strawberries and goat's cheese are a perfect match for example. In my early blogging days I made a great summer salad with those two. But who would have thought, tomatoes and nectarines in one salad? Until I saw it in the wonderful The Forest Feast cookbook and could hardly wait until the Summer arrived to try it out! So yesterday was big try-out day. I had been waiting for the right week when nectarines are just at their best. Nothing more disappointing than biting into a crispy hard nectarine. Crispy is for apples only.


The Forest Feast recipe doesn't use cucumber or pine nuts, but has red onion and pecan nuts instead. But I just had a bout of Summer laziness and only used what was lying in my fridge, so here is my adapted version:

Nectarine-tomato salad
inspired by The Forest Feast

roma tomatoes (the ones that taste like the Italian sun)
nectarines (just ripe)
cucumber
mozzarella
pine nuts

Slice the cucumber sliver thin and arrange on a plate together with the sliced tomatoes and nectarines. Roast the pine nuts in a non-stick pan until they are golden (don't let them burn, be careful they burn quickly). Add the pine nuts to the salad. Tear the mozzarella in small pieces and scatter over the salad. Drizzle a bit over dressing over it.

Raspberry-dijon dressing
2 tablespoons vegetable oil
3 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
pepper and salt to taste

Pour all ingredients in a glass jar, close with the lid and give it a good shake



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