Nectarine and Blueberry Caprese Salad

Much to my delight I recently found fresh pearl mozzarella! I had previously cut fresh mozzarella into bite-size pieces. Then I thought wouldn’t this be great with fresh summer fruit, especially blueberries which are about the same size. Feel free to substitute peaches for nectarines, raspberries for blueberries, pine nuts for walnuts, and fresh mint for basil. Then fall in love with the summertime salad!

4 servings

INGREDIENTS:

1 tablespoon balsamic vinegar

1 tablespoon raspberry vinegar

½ teaspoon Dijon mustard

¼ teaspoon kosher salt

3 tablespoons walnut oil

2 cup arugula or baby spinach

2 nectarines, quartered, pitted, sliced

½ cup blueberries

¼ cup fresh basil leaves, finely shredded

½ cup fresh pearl mozzarella

¼ cup toasted walnuts, coarsely chopped

DIRECTIONS:

  1. To make the vinaigrette whip the balsamic vinegar, raspberry vinegar, mustard, and salt together. Slowly whip in the walnut oil. Reserve.

  2. Toss the arugula or spinach with one tablespoon of the vinaigrette and arrange on one platter or four salad plates. Evenly arrange the nectarines, blueberries, and mozzarella on top of the dressed greens. Drizzle the remaining vinaigrette over the top. Sprinkle the walnuts on top and serve immediately.

Nectarine and Blueberry Caprese Salad

Nectarine and Blueberry Caprese Salad
Yield: 4 servings
Author:
Prep time: 15 MinTotal time: 15 Min
Much to my delight I recently found fresh pearl mozzarella! I had previously cut fresh mozzarella into bite-size pieces. Then I thought wouldn’t this be great with fresh summer fruit, especially blueberries which are about the same size. Feel free to substitute peaches for nectarines, raspberries for blueberries, pine nuts for walnuts, and fresh mint for basil. Then fall in love with the summertime salad!

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon raspberry vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 3 tablespoons walnut oil
  • 2 cup arugula or baby spinach
  • 2 nectarines, quartered, pitted, sliced
  • ½ cup blueberries
  • ¼ cup fresh basil leaves, finely shredded
  • ½ cup fresh pearl mozzarella
  • ¼ cup toasted walnuts, coarsely chopped

Instructions

  1. To make the vinaigrette whip the balsamic vinegar, raspberry vinegar, mustard, and salt together. Slowly whip in the walnut oil. Reserve.
  2. Toss the arugula or spinach with one tablespoon of the vinaigrette and arrange on one platter or four salad plates. Evenly arrange the nectarines, blueberries, and mozzarella on top of the dressed greens. Drizzle the remaining vinaigrette over the top. Sprinkle the walnuts on top and serve immediately.

Nutrition Facts

Calories

199.18

Fat (grams)

15.65 g

Sat. Fat (grams)

1.42 g

Carbs (grams)

14.29 g

Fiber (grams)

2.88 g

Net carbs

11.42 g

Sugar (grams)

9.58 g

Protein (grams)

2.85 g

Sodium (milligrams)

103.3 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

salad, nectarine, blueberry, caprese
salad
Mediterranean
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Linda HierholzerSALADSComment