Ingredients
The following ingredients have 3 Servings
- For The Dressing!
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried basil leaves
- For The Salad!
- 2 1/2- 3 cups sliced wedges of nectaplums
- 8 ounce mini fresh mozzarella balls
- 1/2 red onion thinly sliced
- 1 pound mixed heirloom tomatoes
- 1/3 cup fresh purple basil
- Sea salt and cracked black pepper
Instruction
- Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
- In a large bowl add the nectaplum slices, mozzarella and red onion.
- Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds.
- Roughly chop the basil and add to the bowl along with the tomatoes.
- Season with salt and pepper.
- Drizzle the dressing over the salad and toss gently making sure everything is well coated.
- Taste and season again of you think it needs it.
- Garnish with more fresh basil and serve on a platter.
