Pickled Nectarine & Ricotta Salad
Sunny, juicy nectarines are at their best right now – perfectly ripe, naturally sweet, and packed with vitamin C, fibre and antioxidants that support skin, digestion and overall vitality.
Paired here with ripe summer tomatoes, fragrant basil and creamy ricotta, this vibrant salad is as nourishing as it is beautiful.
The quick pickling of the nectarines brings out their tangy brightness, balanced with salty cheese, a little heat from green chilli, and a drizzle of heart-healthy extra virgin olive oil.
It’s a sweet-salty-spicy combination that works wonderfully as a light meal, a colourful side, or the star of your summer table.
INGREDIENTS
3 nectarines, halved, stoned removed and sliced
60ml apple cider vinegar
1 tsp sugar
1 tsp sea salt
450g of tomatoes, I used a combination of cherry and heritage tomatoes
1 green chilli
3 tbsp EV Olive oil
1 bunch of basil, leaves removed
125g Ricotta – I used Natoora Ricotta Salata which is super salty but has an incredible flavour. You can use any other brand of Ricotta.
METHOD
Pickle the nectarines first by placing the slices into a bowl and adding the vinegar, sugar and salt. Leave for 15minutes to macerate.
Using a gas flame scorch the green chilli skin, peel it away, remove seeds and dice finely
Add the chilli to a small bowl with 3 tbsp EV olive oil and 1tbsp of nectarine liquor. Whisk together, taste and add a pinch of salt if needed
Cut the tomatoes into bite size pieces, cherry toms in half and anything larger into quarters, set aside
Grate the ricotta and remove leaves from the basil stalks
Remove the remaining liquor from the nectarines and assemble the salad
On a large platter add the nectarines, tomatoes, basil and ricotta drizzle with the dressing and serve with toasted sour dough or quinoa bread
