How to Make a Tomato and Nectarine Salad

Do you want to enjoy summer everyday?  You can with this simple dish as bright as the summer’s sun.

Watch as Chef J-F shows us how to make a quick and juicy Tomato and Nectarine Salad with grilled Scallops that will melt in your mouth. 

See recipe below.

Tomato and Nectarine Salad

1 heirloom tomato, cut in 1/8
1 nectarine, cut in 1/8
1/4 red onion, thinly sliced
fresh basil
freshly ground black pepper to taste
8 pieces of scallop
1 cup of sherry vinaigrette (see below for the recipe)

  1. In a bowl, mix tomatoes, nectarines, red onion and fresh basil with sherry vinaigrette.
  2. Set aside to marinate for 1–2 hours.
  3. Before serving, slightly grill scallops to cook or leave raw, if desired
  4. Plate and drizzle with some extra virgin olive oil and enjoy!

Makes 2 servings.

Sherry Vinaigrette

3 tbsp Dijon mustard
1/2 cup Sherry vinegar
1 cup Extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

  1. Whisk oil, vinegar, and mustard in a serving bowl until well combined.
  2. Season to taste and serve.

Makes approx. 1 1⁄2 cups.
Can be s
tored in
refrigerator for up to 2 weeks.

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