I’ve been thinking about this salad ever since my friend Tana brought it to our wine tasting picnic. Picnics are the best way to do lunch during a wine tasting trip – everyone brought delicious cheeses and salads. I made my gluten-free brownies (which were hardly touched! We just had too much food!) My absolute favorite was this homemade summer salad. I went for my first serving. Then my second. And then my third… and I would have gone for more but was just too embarrassed. And I’m assuming there wasn’t any left.
Oddly enough, I don’t love mozzarella all that much. But these little mozzarella balls were marinated, and the balance of sweetness from the pluots and nectarines was just so perfect. Especially during the summer. I’m so excited for all the seasonal summer fruits.
So this isn’t my recipe but fortunately Tana shared it with me. I couldn’t find white nectarines like she used in her recipe, so I settled for yellow. It was so good. I can’t wait to try it again with white nectarines. But it’s the marinated mozzarella that make this salad. So yummy.
1/4 cup extra virgin olive oil
about 12 small mozzarella balls
2 sliced garlic cloves
5 basil leaves, shredded
2 white nectarines (I used yellow since I couldn’t find ripe white – also good!)
5 oz kale, spinach or arugula (I used a mix)
salt and pepper (to taste)
1. Marinate the mozzarella balls by placing in a bowl and adding the olive oil, garlic cloves, basil, and salt and pepper. Refrigerate overnight.
2. When you’re ready to prepare the salad the next day, put your greens in a salad bowl.
3. Slice the fruits and add to the bowl.
4. Remove the mozzarella in the fridge and add it to the salad.
5. Add some balsalmic to the marinade to make into a dressing.
6. Toss the salad with the dressing and serve. MMMMMMMmmmmmm.