This is a very casual caprese. A sort-of salad recipe, so please don’t be put-off by the lack of measurements.
I often think simplicity is bests specially when it come to food, and a caprese salad is a great example. Traditionally it includes layers of sliced tomato, mozarella cheese, and basil leaves, finished with olive oil and balsamic vinegar.
This version is less carefully composed and more of a rustic jumble, but the flavour profile is the same. Tomatoes and nectarine are cut into bite-size chunks that are condusive to sharing, and mingle on the plate with torn fior di latte, a soft, fresh cheese simialr to mozzarella, and fragrant basil leaves. Perfect for grazing pre-dinner or as a late afternoon lunch al fresco.
Peak-season fruit and vegetables, fresh herbs, a drizzle of good olive oil, I mean what is really better than that?
Tomato and Nectarine Caprese
serves 4
2 lbs of heirloom tomatoes, sliced
2 medium nectarines, sliced
1 250 gram pkg of fior di latte cheese, torn into pieces
1 cup of basil leaves
kosher salt
olive oil
balsamic vinegar
cracked black pepper
Layer sliced tomatoes, nectarines, cheese, and basil on. large plate. Sprinkle liberally with kosher salt. Drizzle with olive oil and a glug of balsamic vinegar. Finish with cracked black pepper.