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Author Notes: Simple, late summer food. Sweet nectarines from the farmers' market plus basil from my terrace made this a simple but very delicious salad. Do not be tempted to futz with it. —Marie Viljoen
- 3 Ripe nectarines
- 1/4 cup Mixed basil leaves: purple, Greek, sweet Thai
- 1 scallion, thinly sliced
- 1/2 tablespoon sherry vinegar
- 3 tablespoons EV olive oil
- salt and fresh black pepper
- Slice nectarines thinly
- Tear up basil leaves
- Put nectarines in a pretty bowl and sprinkle basil and scallion over them
- Pour over the sherry vinegar and olive oil
- Season to taste with salt and pepper