Michael Meredith
0
Servings
15 mins
Prep
Fresh, sweet, salty, bitter - this colourful salad draws on an array of summery flavours, and is as stunning to look at as it is to eat. Fresh peaches also work well in place of nectarines, the jamon can be substituted for prosciutto, and if you can't find verjuice, wine vinegar works. You can also add rocket leaves if you have some on hand. This salad comes together very quickly and is best prepared just in time for serving, but you can whisk together the dressing a few hours in advance.
Heirloom tomatoes
0
Yellow nectarine
0
Witloof
0g
Basil
0g
Jamon
0g
Instructions
1
Whisk together the dressing. Taste and adjust as desired.
2
Slice the tomatoes into large bite-size pieces. Destone and slice the nectarines.
3
Pull the leaves from the witloof and the basil. Cut the larger witloof leaves in half.