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- 8 ounces fresh mozzarella, cut in 1/4-inch slices
- Salt
- Freshly ground black pepper
- 1 1/4 pounds heirloom tomatoes, cut in 1/4-inch slices
- 1 ripe nectarine, cut into thin wedges
- 2 ripe plums, cut into thin wedges
- 4 tablespoons
- Pistachio-lemon vinaigrette (recipe below)
- 6 to 8 leaves fresh basil, torn
Directions
1 Divide the mozzarella between four plates. Season with salt and pepper. Top with tomato slices and fruit and season everything again with salt and pepper.
2 Drizzle the salads with the vinaigrette and scatter them with the torn basil.
Serves 4.
Pistachio-lemon vinaigrette
I just love this over grilled meats, tossed with grilled calamari, or on salads tossed with fresh cheese like ricotta salata.
Ingredients
- 1 cup chopped roasted, salted pistachios
- 2 lemons, juiced
- 2 tablespoons honey
- 1 teaspoon sambal paste
- 3/4 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
Directions
1 In a medium bowl, whisk together the pistachios, lemon juice, honey, and sambal. Add the oil while whisking and whisk until blended. Season with salt and pepper. Store in an airtight container in the refrigerator.
Drink tip
A summery wine is ideal for a summery salad, so think bright, clean, and crisp. In other words, Sauvignon Blanc.
Makes about 1¼ cups.
BUY THIS BOOKExcerpt from Girl in the Kitchen, by Stephanie Izard Copyright 2011. Photography Copyright 2011 Dan Goldberg. Excerpted from Chronicle Books. All rights reserved.
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