Nectarine, Basil, Avocado, Hazelnut Summer Salad
Posted by Charlotte Nutland on Nectarine, Basil, Avocado, Hazelnut Summer Salad
Simple salads in the garden, a picnic dish, your summer lunch box favourite, a dish to take round to a friends. There's a reason why summer is the ultimate hosting season, if you're hosting for family or just yourselves. Pop on a table cloth light the candle, pick some flowers from the garden, pop them in a vase. Make this salad.
To get the most beautiful, aesthetically pleasing and tasty result, use tomatoes of different sizes and colours.
🍑 Serves 2–4 as a side
Ingredients:
- 2 ripe nectarines, sliced into wedges
- 200g mixed cherry tomatoes, halved
- A handful of toasted hazelnuts, roughly chopped
- Fresh Basil
- 1–2 tsp red wine vinegar or balsamic vinegar
- 2 tbsp extra virgin olive oil
- Sea salt & freshly ground black pepper
- Optional: crumbled feta or torn burrata, for a creamy contrast
Method:
Toast the hazelnuts in a dry pan over medium heat for a few minutes until golden and fragrant. Allow to cool, then roughly chop.
Slice the nectarines into thin wedges and halve the cherry tomatoes. Add both to a large serving plate or bowl.
Season gently with a pinch of flaky sea salt and a little pepper to draw out the juices.
Tear over the Basil, be generous. Mint adds brightness, basil brings sweetness, and parsley gives a slightly earthy edge.
Drizzle with vinegar and olive oil, then gently toss or leave as a layered salad. Top with the toasted hazelnuts.
Optional: Add torn burrata or crumbled feta just before serving for a creamy counterpoint.
Tips:
Make it a meal: Add grilled chicken, chickpeas, or lentils for protein.
Serving idea: Delicious with crusty sourdough or as part of a larger summer spread.