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Tomato and nectarine salad

updated

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Ingredients for 4 servings:

  • 500 g tomatoes
  • 2 nectarines, ripe
  • 4 small spring onions
  • 4 stalks of lemon balm
  • 3 tbsp balsamic vinegar
  • 2 tbsp rapeseed oil
  • Salt
  • pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Cut the tomatoes into eighths. Cut the nectarines into wedges. Trim the spring onions and slice them into rings. Rinse and dry the lemon balm, and slice the leaves into strips. Place the tomatoes, nectarines, spring onions, and lemon balm in a bowl. Mix the balsamic vinegar with a generous pinch each of salt and coarsely ground pepper. Whisk in the oil and pour the marinade over the salad. Let the salad marinate in the refrigerator for at least 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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