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Author Notes: We have tons of super-ripe tomatoes and can't stop buying stone fruit at the farmer's market so we started playing around with this salad idea. We've made it at least five times this summer and it's seriously the perfect combination of summer flavors, in my honest opinion. —Domenica Berman
large ripe tomatoes
nectarines- firm but ripe (mix of white and yellow)
sprigs genovese basil
cup sheep's milk feta
splashes good quality olive oil
freshly ground pepper (to taste)
dashes balsamic vinegar
- chop tomatoes and nectarines -with your sharpest knife- into 1/2 inch pieces
- clean and julienne the basil
- arrange a bed of arugula on a plate and spread tomatoes and nectarines over the top, then crumble feta over that
- next is basil then top with the olive oil, balsamic and black pepper (do this as close to meal time as possible)