Nectarine Caprese Salad

Summer in a bowl. Nectarine, bocconcini and basil caprese salad with prosciutto and ciabatta croutons.

Nectarine Caprese Salad

Recipe

Ready in: 15 minutes
Servings: 6

Tip: To speed things up, buy ready made salad croutons and pickled red onions.

INGREDIENTS

700g exotic tomatoes, halved or sliced

3 nectarines, cut into wedges

70g prosciutto

150g bocconcini mozzarella cheese

1 cup basil leaves, torn

Olive oil

Salt and freshly ground black pepper

Croutons:

2 ciabatta rolls, torn

Olive oil

5 thyme sprigs

Salt and freshly ground black pepper

Pickled red onions:

1 red onion, sliced

3 Tbsp red wine vinegar

1 tsp sugar

METHOD

1. Pre-heat the oven to 180°C.

2. To make the croutons, tear the ciabatta rolls into chunks and spread onto a baking tray. Generously drizzle with olive oil, season with salt and pepper and sprinkle over the thyme leaves. Bake in the pre-heated oven for about 10 minutes or until golden and toasted.

3. In the meantime, measure out the red wine vinegar and sugar into a small bowl and stir to dissolve the sugar. Submerge the sliced red onions in the vinegar and set aside to pickle until needed.

4. Arrange the exotic tomatoes, nectarines, prosciutto and mozzarella balls on a platter. Drizzle with olive oil, season with salt and freshly ground black pepper. 

5. Scatter over the pickled onions, basil leaves and crunchy croutons before serving.

Food styling for Get It Joburg North magazine.

Photographed by Elsa Niemoller.

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