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    RECIPES > SALADS & SIDES

    NECTARINE, ROCKET & BUFFALO MOZZARELLA SALAD

    When it's stone fruit season, you need to try this colourful salad recipe from television host and cook Helen Tzouganatos – perfect for summer get-togethers.

    By Helen Tzouganatos
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    A large platter of nectarine, rocket and buffalo mozzarella salad
    Photography: Andre Martin

    Stone fruits are not only delicious as a stand-alone snack, they are also sensational in summer salads. Juicy ripe peaches, sweet succulent nectarines, tart bright plums – I love them all. You can swap out nectarines for peaches in this salad. The goal is to create a platter of contrasting textures and flavours: sweet fruit, bitter rocket, crunchy almonds and creamy cheese. Quality stone fruit is only in season from summer to early autumn, so if you want to make this salad out of season, try juicy pear slices or papaya as a winter substitute.

    SERVES 4-6

    Ingredients

    • 100g rocket leaves

    • 3 white or yellow nectarines, cut into wedges

    • 1 tbsp flaked almonds, toasted

    • 200g buffalo mozzarella

    • 80ml ( ⅓ cup) extra-virgin olive oil

    • Juice of 1 small lemon

    • 1 tsp honey

    • Pinch of sea salt flakes and freshly ground black pepper

    Method

    STEP 1

    Arrange the rocket leaves on a platter. Scatter the nectarine wedges and almonds over the rocket. Tear up the mozzarella with your hands and place
    on top.

    STEP 2

    Whisk together the olive oil, lemon juice, honey, salt and pepper and drizzle the dressing over the salad. Serve immediately.

    Recipe from Gluten-Free Mediterranean by Helen Tzouganatos, Plum, 2023. Read more about Helen and see her at home preparing for a summer feast. 

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