Arugula Salad with Nectarines and Fresh Mozzarella

Here is the perfect summer salad…a variation on the classic Caprese but with all the sweetness of the season.



10 ounces of arugula ( I use the boxed or bagged organic baby leaves)
1/4 cup aged white balsamic vinegar (the thick and syrupy kind) or traditional aged kind, plus more to finish
1/4 cup extra virgin olive oil plus more to finish
Sea salt
Freshly ground pepper
2 large firm but ripe nectarines
2 balls fresh mozzarella (packed in water) cut into 8 wedges) or small mozzarella balls packed in water.
Vegan/DF option: sliced avocado


1) Place the arugula in a large bowl and drizzle with the 1/4 cup of balsamic vinegar and the olive oil. Toss to coat. Arrange the arugula on a platter and sprinkle with a few pinches of the sea salt.
2. Tuck the nectarine wedges into the arugula, evenly spacing them throughout the platter. Do the same thing with the mozzarella.
3) Drizzle the entire salad with equal parts balsamic vinegar and olive oil. Sprinkle with several pinches of the sea salt and add the freshly ground pepper to your liking.
4) Taste for seasoning. Using enough salt is key to bringing out the sweetness of the nectarines, so don’t be afraid to add another pinch.


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