Ingredients
2 buffalo mozzarella
1.2 kg of heirloom tomatoes of different colours and sizes
3 nectarines
6 basil leaves
olive oil
Preparation
1. Drain the mozzarella. Meanwhile, rinse the tomatoes, then cut them into quarters and/or pieces. Wash the basil.
2. Arrange the tomatoes and cheese on a platter. Rinse the nectarines and cut them into quarters. Oil the barbecue or the plancha, then sear the nectarines for a few minutes on each side.
3. Add the grilled nectarines to the caprese salad. Season with salt and pepper, sprinkle with basil, drizzle with olive oil, and serve immediately.
Source: Elle France, Elle-a-Table
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