Summer salad with fruit and balsamic

August  2, 2022
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Photo by yummy_noises
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

This recipe came about one day as I tried to figure out what to do with some fresh mozzarella pearls. I knew I wanted to add them to a larger dish (so I wouldn't eat the whole tub at once) and my spouse can't stand tomatoes so... This is meant to serve two as an entree, serve with a slice or two of fresh bread to really round it out. You can also add more or less of whatever you like. I created this salad at a point when I was really trying to watch what I ate so as written this salad clocks in at around 450 calories. The recipe is also flexible; sometimes I switch one of the stone fruits for some fresh berries; I imagine you could swap in different fruits as well. You could also switch out the nuts for whatever you prefer, I've been considering hazelnuts recently. —yummy_noises

What You'll Need
  • Dressing
  • 2 tablespoons fresh squeezed lemon juice
  • 1 1/2 teaspoons good balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 2 teaspoons honey
  • 3/4 teaspoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground sumac
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons chopped or torn fresh basil
  • salt and pepper to taste
  • Salad
  • 4 cups spring mix or baby lettuces
  • 2 cups iceberg lettuce, torn
  • 1 white peach
  • 1 yellow nectarine
  • 1/8-1/4 cups very thinly sliced red onion
  • 2/3 cup cooked chickpeas
  • 2 ounces fresh mozzarella
  • 2 pieces prosciutto
  • 4 tablespoons slivered almonds
  1. Make the dressing: In a bowl whisk together the lemon juice, balsamic, red wine vinegar, honey and dijon. While whisking constantly, slowly drizzle in the olive oil until fully incorporated Whisk in sumac and chopped herbs, season to taste generously with salt and pepper. I usually find what I think is the perfect balance and then add just a little more salt, the dressing otherwise seems diluted to me when mixed with the lettuce.
  2. Toast the almonds: Heat a small pan or skillet over med-low heat, dump in the slivered almonds and cook, stirring occasionally, until almonds start to turn a golden brown and smell fragrant, usually about 7-9 minutes. When done, remove from pan and set aside to cool. While the almonds are toasting you can get started on the rest of the salad.
  3. Prep your red onion: Cut off just an inch or so from the side of a med-large red onion so you have a small rounded piece with a nice flat bottom. Peel the outer layer off and place your onion-piece cut side down, thinly slice as paper thin as you can. Place onion slivers in a small bowl and cover with warm water, swish onions with your fingers and allow to soak for 2 minutes before draining.
  4. If using canned chickpeas like I usually do for convenience, make sure to drain and rinse them. Measure out 2/3 of a cup and season with a little salt and pepper, save the rest for another dish.
  5. Prep lettuce: Cut off about 1/4-1/3(depending on size) of a head of iceberg lettuce, peel back any sad outer leaves and then tear into irregularly sized pieces. Mix the iceberg lettuce with the spring mix and add to two plates (or a bowl if you're presenting family style.) You can honestly use whatever lettuce you prefer but I enjoy the textural contrast of the soft spring mix and sturdy iceberg .
  6. Fruit: Cut the peach and nectarine into chunks about 3/4" in size.
  7. Assemble: Top the lettuces with the seasoned chickpeas and fruit pieces. Tear the prosciutto slices into pieces and add to the salad. Tear the mozzarella into small pieces and add to salad(if using pearls still tear them at least in half, the irregular shape soaks up the dressing better). Top with slivered red onion and almonds. Drizzle with salad dressing. Enjoy.
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