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Fresh-From-the-Field Tomato Salad

Fresh-From-the-Field Tomato Salad
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

Lazy summers call for easy recipes that celebrate the bursting flavours of fresh-from-the-field ingredients. With a medley of vibrant colours and juicy bites, this chopped salad looks great, takes mere minutes to make, and is an easy complement to a variety of summer meals, from burgers to grilled fish.

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ingredients

2
ripe yet firm nectarines
1
cup grape tomatoes
1
cup bocconcini (mozzarella pearls)
½
Vidalia onion
12
large fresh basil leaves
¼
cup balsamic vinegar
2
Tbsp olive oil
Freshly ground sea salt and pepper
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directions

Step 1

Rinse the nectarines, cut in half along the ridge, remove the stone from the fruit, then chop into bite-size cubes. Put the fruit into a medium serving bowl.

Step 2

Rinse the tomatoes and cut in half lengthwise, slice the bocconcini in half, slice the onion, and rinse and roughly chop the basil. Add everything to the bowl.

Step 3

Pour the vinegar into a small pan and bring to a boil over medium-high heat. Reduce the heat once the vinegar starts to bubble and keep cooking until it becomes thick. Watch closely to ensure it doesn’t burn.

Step 4

Mix the salad ingredients together in the bowl, drizzle with the olive oil, add lots of salt and pepper, then drizzle the balsamic reduction over the salad before serving.

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