Each day I check my two tomato plants growing in pots on the deck and hope I can get to the choice fruit before the squirrels “sample” them. (And, really—why do they need to just take a nibble and discard?! I’d make much better use of them.) I plucked three little cherry tomatoes the other day—certainly not enough for a human-size meal. Luckily the grocery store aisles and farmers’ markets are brimming with a great selection of tomatoes and other fruits and veg this time of year. And often just a light touch of preparation and seasoning is all you need.
This stunning combination is so simple, but its flavor depends on the very best ingredients, notes chef and caterer Serena Bass, who contributed this recipe to Real Food. So try to find the ripest tomatoes or a variety of heirloom tomatoes—they can be dark red, yellow, speckled green, or even streaked with purple. With the great options available right now, it’s the perfect time to whip up this quick and easy idea.
Tomato, Nectarine, and Smoked Mozzarella Salad
1 lb. tomatoes
1 lb. nectarines
2 tbsp. aged sherry vinegar
5 tbsp. extra virgin olive oil
3⁄4 tsp. salt
1⁄2 tsp. freshly ground black pepper
1 bunch fresh basil
1 lb. smoked mozzarella
Chose a wide, shallow bowl and just cut the tomatoes and nectarines straight into a medium mixing bowl quite casually—it won’t be too long before you need them.
Sprinkle on the vinegar, olive oil, salt, pepper, and basil and toss gently to mix. Cut a slice of mozzarella for each plate, divide the tossed salad on top, and crown with a pretty leaf of fresh basil.
Nutrition info (per serving): Calories 385 (266 From Fat); Fat 30g (Sat. 13g); Chol 67mg; Sodium 613mg; Carb 12g; Fiber 2g; Protein 18g