Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette
Is your mouth watering just looking at that dish? Flavorful, heirloom tomatoes, fresh mozzarella, tree-ripened nectarines, crumbled bacon with a savory-sweet peach and basil vinaigrette all tossed in peppery arugula. Might as well call this summer in a bowl!
Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette
This recipe, adapted from Sunset magazine, is what Sunset calls a beach-ready spin on Caprese salad. You’ll love the flavor nectarines bring to these traditionally paired ingredients, and your friends will ask for your peach balsamic source. Serves 4 to 6.
Ingredients
Ingredients:
- About 2 cups baby arugula more less, as you wish
- 2 tsp. Sigona’s summertime peach white balsamic see note
- 2 tsp. Sigona’s basil olive oil see note
- 2 or 3 heirloom tomatoes a few 1/2”-thick slices each
- 1 to 2 large nectarines sliced into 1/2”-thick wedges
- 4 to 6 oz. fresh mozzarella sliced and halved
- Salt and pepper to taste
- 3 or 4 slices cooked bacon crumbled, optional
Instructions
- Toss arugula in a large bowl with the balsamic and basil oil. Set aside.
- On a large platter, arrange the tomatoes, nectarines and mozzarella in a pleasing pattern. Season with a little salt and pepper. Sprinkle the arugula around the top, tucking some down between and underneath the other ingredients.
- Top the salad with crumbled bacon; serve.
Notes
Sigona’s infused balsamics and olive oils are available in our markets and online at www.sigonas.com.
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