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!