Nectarine Salad with Tomatoes and Herbs
Servings: 4
Calories: 178kcal
This nectarine salad works with any kind of tomato, or use a combination of varieties! It's the ultimate summer salad, full of fresh flavor and ready in just a few minutes.
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Ingredients
- 1 pound nectarines
- 1 pound tomatoes
- ¼ cup chopped hazelnuts raw or roasted
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- ½ teaspoon honey
- pinch kosher salt
- handful fresh basil leaves
- handful fresh mint leaves
- maldon sea salt for serving (or your favorite brand)
Instructions
- Give the nuts a rough chop.
- Slice nectarines in half and remove pits. Slice the nectarines and tomatoes into wedges. (The pits may not come out easily so you may have to slice around them.)
- In a large mixing bowl, whisk together the oil, vinegar, honey and a pinch of salt.
- Add the tomatoes and nectarines to the bowl and stir gently to coat. Allow to macerate in the salad dressing at room temperature for about 20 minutes, stirring gently once or twice, until juices start flowing from the fruit.
- Toss in the herbs, then transfer to a serving plate. Top with more herbs, the chopped hazelnuts and some good sea salt and serve.
Notes
- Stir very gently while the tomatoes and nectarines are macerating in the salad dressing. You want the tomatoes to stay in pretty wedges and not separate from their insides.
- For best flavor, use room temperature nectarines and tomatoes.
- To make this salad vegan, swap the honey for agave.
- You can swap the hazelnuts for walnuts, pecans or pistachios.
- Use a mix of mint and basil, or all basil, or all mint. You could also add tarragon for a wonderful anise flavor.
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 21mg | Potassium: 472mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1323IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg