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Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette

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.
Course Salad
Cuisine Italian
Servings 4 people

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.
Keyword salad, Sigona's Basil Olive Oil, Sigona's Summertime Peach White Balsamic, stone fruit
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