Recipes
Summer grazing salad board
Season :Summer
Servings :3 as main course / 4 as a side dish
Diet :X
Time :20 minutes
Difficulty :Easy
Tomatoes, nectarines, and figs are all in season in August and September, making it the perfect time to prepare this salad! Serve with some delicious baguette and dips.
INGREDIENTS
- 3 nectarines
- 4 large or 6 small figs
- 3 large red tomatoes
- 400 g mixed cherry tomatoes
- 80 g Parma ham
- 100 g arugula
- 20 g pine nuts
- 2 to 3 mozzarella balls
- 10 g basil
- 40 g mint
- 1 chili pepper
- 6 tbsp extra virgin olive oil
- 1 to 2 tbsp white balsamic vinegar
- 1 tbsp honey
- Salt and pepper
PREPARATION
- Toast the pine nuts in a dry frying pan until golden brown and roasted.
- Slice the nectarines into wedges and sauté in a splash of olive oil with salt and pepper for about 5 minutes over medium-low heat, shaking the pan occasionally.
- For the dressing, finely chop the mint and chili pepper (with seeds removed) and mix with the olive oil, while balsamic vinegar, honey, salt, and pepper. Taste to check the seasoning.
- Cut the figs and large tomatoes into wedges, slice the mixed cherry tomatoes in half, and slice the mozzarella.
- Begin arranging the platter or board. Start on the left with a row of figs, followed by the cherry tomatoes, mozzarella, Parma ham, sautéed nectarines, arugula, and finally a row of tomatoes.
- Sprinkle the pine nuts over the arugula, drizzle the dressing over the board, and finish with a few basil leaves as garnish
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