Blueberry Nectarine Caprese Salad
Servings: 6 servings
Ingredients
For dressing
- 1/4 cup white balsamic or champagne vinegar
- 1/4 cup olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper to taste
For salad
- 3-4 ripe nectarines Diced to 1/2 inch pieces, with skin on
- 1 cup blueberries rinsed and dried
- 8 ounces small mozzarella balls (ciliegine) drained
- 1/2 cup loosely packed Thai basil leaves roughly chopped or torn
Instructions
- Whisk together vinegar, oil, honey, salt and pepper. Set aside.
- Toss together blueberries, nectarines,, mozzarella and basil leaves jn a serving bowl.
- Drizzle vinaigrette over fruit and cheese, toss to coat.
Notes
To make ahead - do not add basil and dressing until ready to serve. Whisk together dressing, set aside. Toss together fruit and cheese, keep in the fridge until ready to serve. Just before serving, chop basil and add to salad, then toss with dressing and serve. Salad is best served the day it is made.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 123mg | Fiber: 2g | Sugar: 10g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 0.5mg