About This Recipe
Tomatoes and fruits are two summer staples, and they combine perfectly in this recipe, to make a wonderfully refreshing salad.
Ingredients
At Oliviers&Co
6 tbsp Basil Olive Oil
Salt from Camargue
Pepper
At the market
1 pint multi-colored cherry tomatoes
3 nectarines
2 avocados
1/2 cup raspberries
2 or 3 balls of mozzarella
1 purple basil bunch
Arugula
1 tbsp toasted sesame seeds
A few dill sprigs
1 tbsp pumpkin seeds
1 handful edible flowers
Lemon juice
1 tbsp grated ginger
1 pinch cumin
Directions
Wash the tomatoes and the nectarines. Half the tomatoes and thinly slice the nectarines. Peel and slice the avocados. Cut the mozzarella balls into 2 or 3 pieces.
Divide the halved tomatoes into 6 plates.
Add the avocados, nectarines, raspberries, mozzarella, seeds and herbs.
Place lemon juice, basil olive oil, ginger and cumin into a jar. Close and shake it. Pour over the salad.
Add the flowers at the last moment and serve.