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Author Notes: Here’s another riff on one of my favorite summer treats — unripe peaches or nectarines, simply sprinkled with salt and allowed to sit for a few minutes before serving, inspired by the truly Genius green peach salad served by Bill Smith at Crook’s Corner in Chapel Hill. Here I combine “green” white nectarines with blueberries in a sharp basil dressing. Not only is this super simple to make, it also goes perfectly with just about everything you like to eat during the summer. I hope you enjoy this! ;o)
- 2 medium or 3 small hard (green, unripe) nectarines, yellow or white, or a combination. You can also use green peaches!
- Kosher salt
- 1 heaping tablespoons chopped basil leaves (a small handful)
- 1 teaspoon finely chopped fresh mint
- 2 teaspoons white wine vinegar
- 1/2 teaspoon good Dijon mustard
- 2 teaspoons extra virgin olive oil
- Freshly ground black pepper to taste
- About 30 minutes - or up to 6 hours — before serving: Coarsely chop the stone fruit into a medium bowl. I do this by cutting off 1/2 slices from the stone, and then cutting each slice in half crosswise. There’s no need to peel the fruit. Sprinkle it lightly with salt; toss gently and sprinkle on a bit more.
- Meanwhile, in the bowl in which you’ll be serving this, whisk together the vinegar and the mustard; then, whisk in the olive oil. Add the herbs and stir to blend. Add the blueberries and toss to coat with the dressing.
- After 20 minutes, stir in the peaches and some freshly ground pepper to taste, toss well and let rest until serving. Test for salt, adding more if necessary.
- Refrigerate if not using right away, but let it come to room temperature before serving.
- NB: This should be made the day you plan to eat it, as the stone fruit tends to get mushy if kept much longer than 6 - 8 hours.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit