Recipe of the Week: Nectarine Salad
Serves – 4
2/3 cup fresh basil leaves, plus more for garnish
2 medium nectarines
1 1/2 Tbs. olive oil
12 oz. heirloom or other peak-season tomatoes, cut into different shapes
1 medium cucumber, peeled, halved, and sliced
1/4 small red onion, thinly sliced
1 1/2 oz. ricotta salata, crumbled (or reduced fat feta cheese)
To Make Dressing:
Purée basil with 1/2 tsp. olive oil in food processor. Stir in remaining olive oil.
To Make Salad:
Toss together tomatoes, cucumber, red onion, nectarines and ricotta salata in large bowl. Pour Dressing over mixture, and stir to combine. Season with salt and pepper, if desired. Garnish with basil leaves.