Nectarine Salad with Tomatoes, Feta and Basil Dressing
Fresh and delicious roasted nectarine salad with tomatoes, tangy feta cheese, peppery radish and a light and fruity basil dressing
Equipment
- 1 large plate for serving
Ingredients
- 400 grams Beef Tomato or vine tomatoes
- 2-3 Nectarines
- 40 grams Feta cheese
- 1 handful radish
- 1 handful green or black olives
Basil Dressing
- 1 dl olive oil
- ½ lemon
- 20 grams fresh basil
- 1 pinch salt
- 1 pinch pepper
Instructions
Roasting the Nectarines
- Half and stone the nectarines and cut in medium slices. Marinade them with some olive oil, put them on a baking sheet with parchment paper and roast them for about 20-30 minutes at 200℃ or until brownish- and soft. Let them cool down for about 10 minutes before serving the salad.Flip them halfway through the roasting time. You can also roast the nectarines on the grill or a pan if you will.
Making the Basil Dressing
- For the basil dressing, mix olive oil, fresh lemon juice, pepper, salt and fresh basil in a glass and puree with a blender. Keep some of the basil for garnishing.
Making the Nectarine_Tomato Salad
- cut a handful of small red radish into thin slices
- stone a handful of green or black olives and give them a rough chop
- Cut the tomatoes into 0.5-1cm thick slices and layer them on a large plate. Top up with the nectarine slices, radish slices and chopped olives. Crumble the feta cheese on top.
- Add the dressing on top and garnish with some chopped fresh basil
