Tomato salad with apricots and nectarines

Tomato salad with apricots and nectarines

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 230 kcal
, Fat: 14 g
, Carbohydrate: 17 g
, Protein: 7 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

500 g tomatoes (e.g. Oxheart, sliced)
½ tsp salt
2 nectarines, pitted, cut into segments
3 apricots, pitted, chopped
150 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces
1 bunch Thai basil

Dressing

2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp liquid honey
¼ tsp chilli flakes
¼ tsp salt
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How it's done

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Salad

Transfer the tomatoes to a platter, season with salt. Top with the nectarines, apricots and mozzarella, garnish with the basil.

Dressing

Mix the vinegar with all the remaining ingredients in a small bowl. Drizzle the dressing over the salad.

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