Today I have been craving salad. Thank you heatwave. Not one for wanting to spend too much time in the kitchen when the sun is shining, this salad took all of five minutes to make. And that included the time it took me to style it and take these pics. A pretty good option for a sunny day supper in my book. And a pretty good option for entertaining this summer. Don't forget every barbecue needs a stand-out salad and I'll bet that any guests that you serve this to will be asking you for the recipe.
I'm pretty sure it's next to impossible to go wrong with mozzarella, but when I eat it I lean towards keeping the dish as simple as possible. Very often the simplest of combos are the best and this recipe teams mozzarella with delicious nectarines. I'm of the view that most fruits taste pretty delicious when paired with creamy mozzarella. I also think most salads taste a million times better when eaten outside with a cool drink in hand. Not mandatory, but 100 per cent recommended.
Keep scrolling for the recipe xx
Nectarine & Buffalo Mozzarella Salad
250g buffalo mozzarella
2 large handfuls of baby leaves
2 tbsp hazelnuts
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Sea salt and black pepper to season
Slice the nectarines in half removing the stone. Then slice each half into thin slices. Using clean hands, pull the mozzarella apart into bite size pieces (it looks much prettier this way than when sliced).
To make the dressing, mix the olive oil, balsamic and honey gether and season with sea salt and black pepper.
Toast the hazelnuts in the oven for about 5 minutes. I used ones where the skin was already removed. If yours have skin on them, you need to remove that after toasting by rubbing the hazelnuts with a clean tea towel. Roughly chop the hazelnuts.
To assemble the salad, place the baby leaves in the centre of your serving plate. Place/ tuck the peaches slices and the mozzarella pieces around the leaves. Top with toasted nuts and a generous drizzle of the dressing.