This salad is perfect and light for the summer months. Enjoy on its own or pair with some chargrilled prawns!



  • 2 large ripe nectarines (or peaches)
  • 2 medium, ripe heirloom tomatoes
  • 1 roasted beet- ( or steamed) optional but adds flavor and color.
  • ⅛ cup thinly sliced red onion
  • 2 balls buratta cheese, cut in half
  • handful small basil leaves ( or try thai basil)
  • pinch of salt
  • cracked pepper to taste

White Balsamic Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • pinch of salt, pepper


1. Gently cut the Buratta Cheese in half and place open side down in the center of 4 plates.

2. Cut nectarines into 1/2 inch wedges and divide among four plates in a crescent moon shape.

3. Cut tomatoes into ½ in wedges and arrange between the nectarines, keeping the crescent shape.

4. Cut the roasted beet into a small dice and scatter over the crescent.

5.Scatter fresh torn basil leaves ( or cut into ribbons) over the crescent.

6. Season the plates with sea salt and pepper.

7.In a small pot or sauce pan, whisk the dressing ingredients together, just gently warming and spoon it over the salads.

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