This is the perfect Summer salad. Even the most ardent of salad dodgers of you will love this salad, I promise.
A while ago, I waxed lyrical about how I loathe it when people add fruit to their savoury dishes. I said this before promptly showing you how to make the most delicious sticky date and duck skewers and then I told you all about the amazing sour cherry sauce I make to go with a perfectly pan fried duck breast.
It may well be that this statement popped out of my mouth, before I could catch it. Does that ever happen to you? You say something, often when you’re nervous or under pressure, that is simply not at all what you think. Just the other day I heard myself confessing to “absolutely loving running”. What, now? I absolutely do not love running. I heard it come out, and as soon as the words passed my lips I was explaining to the poor unfortunate soul I was talking to, that this was absolutely not the case. I’m not sure he cared either way, but I explained nonetheless that in actual fact I loathe the running, but I do love the way I feel afterwards.
So I would not blame you for thinking that actually I’m a huge fan of fruit appearing on my plate, no matter what it’s accompanying. But no, this is not true. I swear it. These are the few exceptions to the rule and I promise you this Summer salad is a killer combination, no matter who you are, you will love it.
This salad is inspired by one of the canapés I make that people go absolutely crazy for. They taste as gorgeous as they look.
This is the sort of salad which makes tastebuds unite. On a sort of march or something. In protest that they don’t get to eat this salad more often. Hmm. Anyway, you get the picture.
This salad is so simple. But that does mean, that you need to try and get the best ingredients you can. Make sure the nectarines (this also works well with peaches if you can’t find nectarines) are perfectly ripe. You want them ripe so that they are still firm but they have a little give. Too mushy and they are no good for this, and if they are rock hard they will be inedible….and it will ruin the whole salad.
I love making this salad as a starter and arranging it on some large platters or slates, which I’m obsessed with. Pop them in the middle of the table and everyone can close their eyes and pretend they are in Capri.
- 2 large balls of good quality buffalo mozzarella
- 8 slices of parma ham
- 2 ripe nectarines
- about 250g of rocket, or that mixed rocket and baby leaf salad
- 6 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- pinch of salt
- grind of pepper
- Right, so. This is embarrassingly easy. No, actually there is no such thing. This is just gorgeously simple.
- First, cut the nectarines into quarters and then cut each quarter in half, so you end up with eight slices.
- Now scatter the salad leaves onto the platter. Arrange the slices of parma ham so that they are sort of lounging around. Casually. Not smart and stuffy.
- Lay the nectarine around the plate, so they look like they ended up there by accident. But still look pretty.
- Tear each ball of mozzarella into about 5 pieces and dot these around the plate.
- Now, pour all the ingredients for the dressing into a jam jar and give it a really good shake. Pretend you are a talented bar man making cocktails. Now, drizzle the dressing over the salad. Don't go crazy, you don't want to drown it, you just want it lightly glistening with dressing. If you have any dressing left over, it lasts literally forever in the fridge.
This is the perfect starter for a dinner party, or it makes the most lovely light lunch or supper in the summer.
Hope you love it! Don’t forget to follow me on Instagram @madebymargie #deliciousnutritious