Summer delivers so much sweetness: Farmers’ markets overflow with abundant crops and the most vibrant colors. Heat clings to sticky peach-kissed mouths. Tomatoes in every hue crowd the grocery shelves. Summer is a time of plenty, at least where harvests are concerned.With so much juiciness at hand, I couldn’t let the season go by without enjoying this delicious combination of nectarines, heirloom tomatoes, and basil. Fresh basil is flash fried to infuse the olive oil and render the leaves crispy. An easy vinaigrette whipped up. Fresh mozzarella torn and scattered. Lunch or your first course in five minutes.
Summer’s vibrance seeping in with every bite.
By Lily Diamond
- 2 medium-large heirloom tomatoes (or any variety)
- 1 large nectarine
- 4 ounces fresh burrata, mozzarella, ricotta, or cheese of choice
- 15-20 small-medium fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sea salt
Slice tomatoes and nectarines as desired.
Heat olive oil for 30 seconds over high heat. When you flick a droplet of water in the oil and it sizzles, drop basil leaves in and swirl for a count of three. Remove from heat and drain oil into a bowl for the dressing. Set leaves aside.
Whisk olive oil with red wine vinegar and sea salt.
On a large plate, layer tomatoes, nectarines, and chunks of burrata or mozzarella. Drizzle with vinaigrette and top with crispy basil leaves.
Serve as is, or with a nice crusty bread.
- Total Fat
- Saturated Fat
- Dietary Fiber