Description
A vibrant and refreshing summer salad that combines sweet nectarines, juicy cherry tomatoes, creamy mozzarella, and briny Castelvetrano olives. Tossed with a lemony olive oil dressing and topped with basil ribbons, this salad is the perfect balance of sweet, salty, and tangy.
Ingredients
Scale
- 1 pint cherry tomatoes: Adds juicy bursts of sweetness and acidity.
- 2 ripe nectarines: Their natural sweetness complements the tangy dressing and creamy cheese.
- 3/4 cup mozzarella or Ciliegine: Tear regular mozzarella or halve the mini balls for bite-sized pieces.
- 1 medium cucumber (split & seeded): Cut into half-moons for a fresh crunch.
- 1/3 cup Castelvetrano olives (pitted): Brings a mild, buttery brine to balance the sweet fruit.
- 1/4 cup olive oil: The base of the salad dressing.
- 2 tablespoons fresh-squeezed lemon juice: Brightens the flavors and adds freshness.
- 1/2 teaspoon sea salt flakes: Enhances all the flavors.
- 1/4 teaspoon freshly ground black pepper: Adds subtle heat and contrast.
- 1/4 cup fresh basil (loosely packed): Sliced into thin ribbons for a fragrant, herbal note.
Optional Add-Ons
- Quinoa or couscous: Stir in cooked grains for extra bulk and nutrition.
- Avocado: Adds creaminess and healthy fats.
- Red onion: Thinly sliced for extra bite and zing.
Substitutions and Shortcuts
- Olive oil: Substitute with avocado oil.
- Nectarines: Peaches are a great substitute.
- Mozzarella: Swap with feta for a tangier twist.
Instructions
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, sea salt, and pepper until emulsified. Set aside.
- Prepare the Basil: Stack, roll, and slice basil leaves into thin ribbons (chiffonade).
- Slice the Nectarines: Cut into 1/2-inch slices for even distribution.
- Prep the Tomatoes: Slice half the cherry tomatoes in half and leave the rest whole for variety in texture.
- Cut the Cucumber: Cut into seeded, 1/2-inch thick half-moons.
- Halve the Olives: Cut Castelvetrano olives in half.
- Tear the Mozzarella: Tear mozzarella or halve Ciliegine for bite-sized pieces.
- Combine the Salad: In a large bowl, combine nectarines, tomatoes, cucumber, olives, mozzarella, and basil.
- Add the Dressing: Pour dressing over the salad and gently toss until well coated.
- Final Seasoning: Taste and adjust salt and pepper as needed.
- Serve Immediately: Enjoy fresh, ideally with crusty bread.
Notes
- Make-ahead tip: Prep all ingredients except for the nectarines and basil. Add them just before serving for best texture.
- Storage: Best enjoyed fresh, but can be refrigerated for up to 1 day.
- Customize: Add grains or protein (like grilled chicken) to turn it into a main course.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: undefined
Keywords: cherry tomato nectarine mozzarella salad, summer fruit salad, tomato and stone fruit salad, no-cook summer salad, cucumber tomato peach salad