Just what you need for a refreshing lunch this season, a nectarine Caprese salad! Made with fresh seasonal ingredients, crispy chunks of bread, toasted seeds and leafy greens, this is the perfect meal to serve during summer. Plus it’s so simple to throw together and super fresh and delicious.
This post was inspired by ingredients I was kindly gifted by Countdown NZ as part of their summer campaign focussing on summer produce and the Macro range.
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Ingredients You’ll Need to Make this Caprese Salad
Here are all the things you’ll need to throw together this tasty simple salad…
- Half a loaf of bread/ breadstick: For the crispy topping to the salad which gets seasoned and toasted. You are welcome to use your favourite kind of bread such as a tasty sourdough, I used this Italian breadstick as it was lovely and soft.
- Olive Oil: Used to drizzle over the bread chunks before toasting. Using one of good quality within the use-by/best-before date will ensure the best flavour possible.
- Dried parsley: To flavour those toasty breadcrumbs. You may replace this with any other dried herb including oregano, sweet basil or even mixed dried herbs.
- Mixed salad leaves: the greens act as the foundation for this salad. Pick a bag of your favourite seasonal variety like these salad greens or throw your own together with a selection of roughly chopped lettuce leaves.
- Nectarines: A lovely little touch of sweetness from this stone fruit makes this salad reach another level. For this one, I’ve gone with yellow flesh from Hawkes Bay, but all varieties will work!
- Fresh mozzarella: a soft cheese that’s delicate, light and a little chewy. It pairs perfectly with the tomato and basil to make up the caprese elements of this salad. You’ll be able to find mozzarella in the cheese section of your local supermarket.
- Vine tomatoes: adding a little acidity and freshness. I prefer using vine tomatoes for the colour and flavour but you could also change it up with some cherry tomatoes.
- Pumpkin Seeds: light green seeds from a pumpkin, also referred to as pepitas. Toast in a dry pan until lightly golden and crisp for the finishing touch.
- Sunflower Seeds: as the name suggests these are seeds from sunflowers. Toast them along with the pumpkin seeds in a dry pan.
- Extra Virgin Olive Oil: to dress this salad! Extra virgin olive oil is the highest quality olive oil one can get and it’s unrefined (source) That makes it perfect for salad dressing – you get to enjoy the wonderful flavour just as it is.
- Balsamic vinegar glaze: an optional dressing to pair with the extra virgin olive oil. It gives this Caprese salad a touch of extra flavour and sweetness. Alternatively, you could also use 3 tbsp of balsamic vinegar.
- Sea salt flakes: seasons the salad and heighten all the flavours already present. If you don’t have sea salt flakes you could also use freshly ground salt over the top.
- Basil: Fresh basil leaves add a touch of herbaceousness to finish off this salad.
How to Assemble Your Nectarine Caprese Summer Salad
Follow these steps to put together your very own nectarine Caprese simple summer salad…
- Start by using your hands to tear the bread into small chunks and then place them on a lined baking tray. Drizzle generously with olive oil, sprinkle over the dried parsley and season with salt and pepper. Toss to combine and bake in a preheated oven at 180°C for 5-10 minutes until lightly golden and crisp. Remove from the oven and set aside to cool to room temperature.
- Spread mixed salad leaves on a large serving plate or platter.
- Place wedges of nectarines on top of the salad leaves.
- Then tear the mozzarella ball into chunks and place them on top
- Add on the tomato wedges, followed by the toasted chunks of bread.
- Sprinkle over the toasted pumpkin and sunflower seeds.
- Drizzle over extra virgin olive oil generously over the top followed by the balsamic glaze (if using). Then season with sea salt flakes.
- Garnish with basil leaves and enjoy (aka eat while fresh)!
MORE Summer Recipes…
Nectarine Caprese Summer Salad
Just what you need for a refreshing lunch this season, a nectarine caprese salad! Made with fresh seasonal ingredients, crispy chunks of bread, toasted seeds and leafy greens, this is the perfect meal to serve during summer. Plus it's so simple to throw together and super fresh and delicious.
Ingredients
- ½ loaf of bread/ breadstick
- ¼ cup olive oil
- 1 tbsp dried parsley
- 120 g mixed salad leaves
- 2-3 nectarines cut into wedges
- 125 g fresh mozzarella
- 3-4 vine tomatoes cut into wedges
- ¼ cup pumpkin seeds toasted
- ¼ cup sunflower seeds toasted
- extra virgin olive oil
- balsamic vinegar glaze optional
- sea salt flakes
- fresh basil leaves
Instructions
- Preheat oven to 180 °C.
- Tear the bread into small chunks and place on a lined baking tray. Drizzle with olive oil, sprinkle over the dried parsley and season with salt and pepper.
- Place in the oven to bake until lightly golden and crisp, between 5-10 minutes. Remove from the oven and allow to cool to room temperature.
- Spread salad leaves on a large serving plate or platter.
- Place nectarine wedges on top of the salad leaves.
- Then tear the mozzarella into chunks and place them on top.
- Add on the tomato wedges, followed by the toasted bread chunks.
- Sprinkle over the pumpkin and sesame seeds.
- Generously drizzle extra virgin olive oil over the salad followed by the balsamic glaze (if using). Then season with sea salt flakes.
- Garnish with basil leaves and enjoy while fresh!
If you give this nectarine Caprese summer salad recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!
Until next time, stay curious!
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