I started making this salad a few years ago when we moved up to Cold Spring. I had bought some stunning tomatoes and nectarines and I thought they would probably be just as delicious together as they were on their own. I hope anyone who tries this thinks I was right. —sweet enough
extra virgin olive oil (enough to drizzle over the salad)
salt and pepper
2 - 3 tablespoons
balsamic vinegar reduced to a syrup (I add a bit of honey before I reduce it)
In This Recipe
Slice the tomatoes, nectarines, and mozzarella in wedges of approximately the same size and arrange on a platter with the basil leaves. Drizzle the olive oil over the top and sprinkle salt and pepper to taste. Drizzle the reduced balsamic around the edge of the platter and over the top.