Description
A refreshing and vibrant Nectarine Salad with Tomatoes and Herbs, combining juicy nectarines and ripe tomatoes with a tangy red wine vinegar dressing, crunchy hazelnuts, and fragrant fresh basil and mint. Perfect as a light appetizer or side dish, ready in just 30 minutes.
Ingredients
Fruits and Vegetables
- 1 pound nectarines
- 1 pound tomatoes
Herbs and Nuts
- 1/4 cup chopped hazelnuts (raw or roasted)
- Handful fresh basil leaves
- Handful fresh mint leaves
Dressing
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/2 tsp honey
- Pinch kosher salt
- Maldon sea salt (for serving)
Instructions
- Chop the nuts: Give the hazelnuts a rough chop to add a crunchy texture to the salad.
- Prepare the fruit: Slice nectarines in half and carefully remove pits. Slice nectarines and tomatoes into wedges. If pits are difficult to remove, slice around them thoroughly.
- Make the dressing: In a large mixing bowl, whisk together olive oil, red wine vinegar, honey, and a pinch of kosher salt until well combined.
- Macerate the fruit: Add the sliced tomatoes and nectarines to the bowl and gently stir to coat them with the dressing. Let the mixture sit at room temperature for about 20 minutes, stirring occasionally, until juices start to release from the fruit.
- Add herbs and serve: Toss in the fresh basil and mint leaves, then transfer the salad to a serving plate. Sprinkle the chopped hazelnuts and good sea salt like Maldon on top before serving.
Notes
- For a more intense flavor, allow the salad to macerate a little longer, but not more than 30 minutes to keep the fruit intact.
- Use ripe, fragrant nectarines and ripe tomatoes for best taste.
- Roasted hazelnuts add a deeper nutty flavor compared to raw ones.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Adjust honey amount if nectarines are very sweet or tart.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
