It’s a beautiful summer day, the humidity has finally fallen and I’m ready to think about food again!
Let’s start with lunch; I had this amazing tomato, nectarine salad in Santa Barbara this spring. Seriously, I’ve been dreaming about it – it was that good! Wierd, I know. But … I’m a foodie! Our entire Santa Barbara trip was an amazing food & wine experience. So many beautiful wineries and restaurants – it was pure heaven! Ok, back to the tomato, nectarine salad. I’m inspired to try and recreate the flavors and beautiful presentation of my dreams. So here goes…
Ingredients: Nectarines, tomatoes, fresh basil, extra virgin olive oil, sherry vinegar, sea salt & fresh cracked pepper to taste.
Directions: Slice nectarines and tomatoes into similiar size wedges and place on a white oval platter. Drizzle the extra virgin olive oil and sherry vinegar over the fruit. Sprinkle with julienned basil leaves and the salt & pepper. Toss lighlty to coat the fruit. Garnish the platter with fresh basil leaves and serve. hmmmmmm, exactly how I remember it! Such a yummy lunch!
I think I’ll add this to my Al Fresco menu tomorrow night…
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