Nectarine, buffalo mozzarella and rocket salad


  • Serves 4 people

  • 3 cups (loosely packed) wild rocket
  • 3 white nectarines, cut into wedges
  • 2 buffalo mozzarella (about 250gm each), coarsely torn
  • ½ cup (loosely packed) baby basil leaves
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp aged balsamic vinegar
01   Combine rocket, nectarines, mozzarella and basil in a large bowl and set aside.
02   Whisk together oil and vinegar in a small bowl and season to taste. Drizzle dressing over salad, toss lightly to combine and serve immediately.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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