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)
What You'll Need
2 medium or 3 small hard (green, unripe) nectarines, yellow or white, or a combination. You can also use green peaches!
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.