Every July I buy a flat of nectarines because they look amazing, then they ALL ripen at once and I’m in a full fruit crisis.
This salad saved me. Caprese energy, pesto twist (yes, pesto, not plain olive oil). Sweet stone fruit, creamy mozzarella, juicy tomatoes, basil, toasted pine nuts, balsamic at the end.
Done in ten minutes, eaten in two.
How to Pick the Best Nectarines
- Look for nectarines that are FIRM but not hard. They should yield slightly to gentle pressure near the stem, like a ripe peach. If they’re rock solid, they’re not ready.
- Check the SKIN. It should be smooth, taut, and free of major blemishes or wrinkles. Avoid any with soft, mushy spots or green patches. The background color behind the blush should be creamy or yellow.
- SMELL the stem end. A ripe nectarine will have a sweet, floral, fruity fragrance. No smell often means no flavor. Give them a sniff at the market.
- Store them at ROOM TEMPERATURE on the counter, stem-side down, until they’re perfectly ripe. Once ripe, move them to the refrigerator for 1-2 days max to slow over-ripening.
Slice them just before assembly so they don’t brown or get mealy.
Can You Make This Salad Ahead?
The DRESSING can be made up to 3 days ahead and stored in the fridge. Slice the nectarines, cucumbers, and tomatoes a few hours early too, but keep everything SEPARATE in airtight containers. Toss and dress RIGHT before serving (basil goes in LAST) or you’ll end up with soggy, wilted sadness
More Recipes You’ll Enjoy
- Balsamic Nectarine Caprese Salad
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Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 25-30 g
- Fat: 45-50 g
- Carbohydrates: 38-44 g
Ingredients
For the dressing: :
- 2 tbsp pesto (I use Barilla Traditional Basil Pesto)
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp honey
For the salad: :
- 2 large nectarines (sliced into 1/2-inch thick wedges)
- 1 cup cucumber (sliced into 1/4-inch thick rounds)
- 1 1/4 cups cherry tomatoes (halved for easier eating)
- 8 oz mozzarella (I prefer Galbani Fresh Mozzarella pearls)
- 1/2 cup fresh basil leaves
- 2 tbsp toasted pine nuts
For the garnish: :
- 2 tbsp balsamic glaze (drizzled just before serving to prevent wilting)
- 1/2 tsp flaky sea salt
Step 1: Whisk Dressing and Prep Produce
- 2 tbsp pesto
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp honey
- 2 large nectarines
- 1 cup cucumber
- 1 1/4 cups cherry tomatoes
- 1/2 cup fresh basil leaves
In a small bowl, whisk together the pesto, olive oil, white wine vinegar, and honey until well combined and emulsified.
Set the dressing aside.
While that rests, slice the nectarines into 1/2-inch thick wedges, slice the cucumber into 1/4-inch rounds, halve the cherry tomatoes, and tear the fresh basil leaves into bite-sized pieces.
I like to taste the dressing at this point and adjust the acidity or sweetness if needed—a touch more vinegar or honey can really balance the stone fruit perfectly.
Step 2: Combine and Toss Ingredients
- dressing mixture from Step 1
- sliced nectarines from Step 1
- sliced cucumber from Step 1
- halved cherry tomatoes from Step 1
- 8 oz mozzarella
- fresh basil leaves from Step 1
In a large bowl, gently combine the sliced nectarines, cucumber rounds, halved tomatoes, and mozzarella pearls.
Pour the dressing from Step 1 over the top and gently toss to coat everything evenly, being careful not to break up the delicate fruit and cheese.
Fold in the torn basil leaves just before plating so they stay vibrant and don’t bruise.
Step 3: Garnish and Serve Platter
- assembled salad from Step 2
- 2 tbsp toasted pine nuts
- 2 tbsp balsamic glaze
- 1/2 tsp flaky sea salt
Transfer the salad to a serving platter or individual plates, arranging the nectarines and mozzarella in an attractive pattern if desired.
Scatter the toasted pine nuts over the top for a nice textural contrast.
Just before serving, drizzle the balsamic glaze over the entire salad and finish with flaky sea salt.
I save the balsamic glaze for the very end because the acidity can cause the delicate basil and nectarines to wilt if they sit too long.
Balsamic Nectarine Caprese Salad
Ingredients
Method
- In a small bowl, whisk together the pesto, olive oil, white wine vinegar, and honey until well combined and emulsified. Set the dressing aside. While that rests, slice the nectarines into 1/2-inch thick wedges, slice the cucumber into 1/4-inch rounds, halve the cherry tomatoes, and tear the fresh basil leaves into bite-sized pieces. I like to taste the dressing at this point and adjust the acidity or sweetness if needed—a touch more vinegar or honey can really balance the stone fruit perfectly.
- In a large bowl, gently combine the sliced nectarines, cucumber rounds, halved tomatoes, and mozzarella pearls. Pour the dressing from Step 1 over the top and gently toss to coat everything evenly, being careful not to break up the delicate fruit and cheese. Fold in the torn basil leaves just before plating so they stay vibrant and don't bruise.
- Transfer the salad to a serving platter or individual plates, arranging the nectarines and mozzarella in an attractive pattern if desired. Scatter the toasted pine nuts over the top for a nice textural contrast. Just before serving, drizzle the balsamic glaze over the entire salad and finish with flaky sea salt. I save the balsamic glaze for the very end because the acidity can cause the delicate basil and nectarines to wilt if they sit too long.