Tomato, Nectarine & Almond Salad (Balsamic–Berry Dressing)
Tomato, Nectarine & Almond Salad (Balsamic–Berry Dressing) is a fresh, simple salad with bright flavour and gentle crunch. With red onion and basil torn for a clean finish; quick to prep and easy to serve.
Table of Contents🥘 Introduction 🥘 Snapshot 🥘 Ingredients 🥘 Method 🥘 Notes & Tips 🥘 Variations 🥘 Make-Ahead & Storage 🥘 Footer blurb
Introduction
Sunny tomatoes and sweet nectarine with basil and toasted almonds; a tangy low-cal balsamic–berry dressing.
Snapshot
- Serves: 4
- Time: 15 min prep • no cook • ~15 min total
- Good for: summer sides, vegan, gluten-free
Ingredients
Salad
- 500 g mixed ripe tomatoes, sliced/wedged
- 2 nectarines (or peaches), sliced
- 120 g baby spinach or rocket
- ½ small red onion, finely sliced (quick-pickle in 1 tbsp lemon for 10 min, optional)
- 40 g almonds, toasted & roughly chopped
- ½ bunch basil, leaves torn
Balsamic–Berry Dressing (low-cal)
- 1½ tbsp (22 ml) balsamic vinegar
- 1½ tbsp (22 ml) lemon juice
- 1 tsp mashed ripe strawberry/raspberry (or ½ tsp honey)
- ½ tsp Dijon mustard
- 2–3 tbsp (30–45 ml) cold water
- 1 tsp (5 ml) extra-virgin olive oil (optional)
- Pinch sea salt & black pepper
Method
- Dressing: Whisk balsamic, lemon, berry, Dijon and water to a light pour. Whisk in oil if using; season.
- Assemble: Layer tomatoes, nectarine, greens and onion (if using) on a platter.
- Finish: Spoon over most dressing, scatter basil and almonds, then add the rest of the dressing to taste.
Notes & Tips
- Tomatoes shine at room temperature — avoid fridge-cold.
- Berry gives colour and body without much oil.
- Nut-free: swap almonds for pepitas.
Variations
- Fennel twist: Add ½ shaved fennel bulb; extra lemon.
- Capers & dill: A salty lift; still plant-only.
Make-Ahead & Storage
- Best assembled at serving. Dressing keeps 4–5 days chilled.
Footer blurb
“The simpler the food, the better the ingredients must be.” — Alice Waters
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