CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Stone Fruit Salad With Mozzarella And Basil Dressing

  • Overview
  • Ingredients
    15 items
  • Directions

Summer on a plate! This salad can be served as an accompaniment to a main course OR enjoyed as a light meal on a hot day

(Serves 4-6)

  • 15 ml lemon juice, 2,5 ml Maldon salt and 10 ml sugar for marinating the peaches
  • 200 g cherry tomatoes, some can be halved
  • 45 ml toasted seeds (sunflower, pumpkin, sesame)
  • pitted fresh cherries (when in season)
  • 4-6 peaches, sliced into wedges
  • Basil and rocket leaves
  • 2 punnets Bocconcini OR use fior di late

Basil Dressing

  • 60 ml olive oil
  • 15 ml balsamic vinegar
  • 30 ml lemon juice
  • 15 ml honey
  • 30 ml basil pesto
  • 30 ml finely chopped spring onion
  • Lemon zest to taste
  • chopped basil and dill

  • Marinate the peaches in the lemon juice, Maldon salt and the sugar for 15 minutes
  • Combine all the dressing ingredients and mix well to combine
  • Combine the peaches, tomatoes, cherries (if using) on a large platter
  • Add the Bocconcini, basil and the rocket and pour over the dressing
  • Lastly scatter over the toasted seeds