The nectarine-mozzarella salad is fresh and tasty

This salad has color and flavor. Mari Moilanen

Nectarine, that smooth-skinned version of peach, is quite a summer vegetable. It is tart enough to be served as part of both savory meals and desserts, and the nectarine also likes grilling.

Nectarine is sweeter and juicier than peach and, according to my own experience, also keeps better. In addition, the flesh of the nectarine is firmer than its fluffy sister.

Slice the nectarine into salads, slide it onto skewers or grill the halves covered in a sugar veil and serve with crème fraîche as a dessert. It is good!

Nectarine-mozzarella salad

(for 4 people)

8 ripe nectarines

4 buffalo mozzarella

250 g cherry tomatoes

1 sweet onion

1/2 pot of basil

balsamic vinegar

olive oil

finger salt

black pepper

To serve:

country baguette

1. Remove the stone from the nectarines and cut them into four parts. Tear the mozzarella into large pieces. Halve the cherry tomatoes and thinly slice the sweet onion with a mandoline.

2. Arrange the salad ingredients on a flat plate. Garnish with basil. Drizzle a generous amount of balsamic, olive oil, and sprinkle with finger salt and black pepper. Serve with country baguette.