In this quick, easy salad, I’ve replaced the traditional tomatoes with nectarines. I think you’ll like it–the nectarines are sweet and juicy, the mozzarella is creamy, and the pesto adds a big punch of flavor.
You could use whole basil leaves, but I really love the way Tony’s fresh pesto tastes with the mozzarella and nectarines. It just rounds things out nicely.
Nectarine Caprese Salad
1-2 nectarines, sliced into thin wedges
1 ball hand-pulled mozzarella, cut in half and cut into thin slices
a few tablespoons Tony’s fresh pesto
a little sea salt
Layer the nectarine and mozzarella slices in a concentric circle. Sprinkle with a little salt. Drizzle the pesto over the top. Serve.
Lindsey Johnson writes the food blog, Cafe Johnsonia, where you’ll find recipes to suit every taste. She was born and raised in Northern Utah with a 7 year stint in the suburbs of New York City where she experienced new foods and cuisines and learned to appreciate the finer things in life. When she’s not cooking and taking pictures, she’s washing dishes. You can keep up with Lindsey on Facebook, Twitter, Pinterest and catch her weekly columns on Design Mom, Petit Elefant and Make and Takes.