STONE FRUIT AND MOZZARELLA SALAD WITH BASIL DRESSING

Recipe by Christine Capendale

This refreshing salad serves 6-8 people and is of medium difficulty. It requires marinating peaches, preparing a basil dressing, and assembling the salad components on a platter.

SALAD
4-6 Peaches sliced into wedges
15ml lemon juice
2.5ml Maldon Salt
10ml sugar for marinating the peaches
200g Cherry Tomatoes some can be halved pitted fresh cherries (when in season)
2 punnets Bocconcini OR use fior di late
45ml toasted seeds (sunflower, pumpkin, sesame)
Basil and rocket leaves
BASIL DRESSING
60ml olive oil
15ml Balsamic Vinegar
30ml lemon juice
Lemon zest to taste
15ml honey
chopped basil and dill
30ml basil pesto
30ml Chopped spring onion finely chopped
  • SALAD

  • BASIL DRESSING

(Serves 6-8)

METHOD:

  • Marinate the peaches in the lemon juice, Maldon salt and the sugar for 15 minutes
  • Combine all the dressing ingredients and mix well to combine
  • Combine the peaches, tomatoes, cherries (if using) on a large platter
  • Add the Bocconcini, basil and the rocket and pour over the dressing
  • Lastly scatter over the toasted seeds
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Harira
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Roasted Carrot Soup

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