Summer is here and I find myself moving away from heavy meat dishes and start to crave light, refreshing salads full of fresh vegies and fruit.
This salad was an absolute hit at our recent Melbourne Cup BBQ.
NECTARINE SUMMER SALAD
3-4 yellow nectarines
5 heirloom tomatoes
1 ball of mozzarella di bufala
1 small bundle of basil
6-8 slices of prosciutto
2 heads of little gem lettuce
1/4 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
Freshly ground black pepper
Rinse and dry the lettuce and rip larger leaves in half.
Slice the nectarines and tomatoes into wedges.
Assemble the salad by laying the lettuce down on the bottom, scatter the tomatoes and nectarines over the lettuce.
Tear the mozzarella over the salad.
Tear leaves of basil over the salad.
Lay slices of prosciutto throughout the salad.
To make the dressing, whisk together 1/4 cup of balsamic vinegar with 1/4 cup of extra virgin olive oil.
Season salad with sea salt and black pepper.
recipe courtesy of honestly yum.