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3 of Lepp’s nectarines, chopped in wedges
3 BC heirloom tomatoes, chopped in wedges
1/2 red onion, sliced thin
1/4 cup feta, crumbled
1/4 cup nuts of choice, diced (I used slivered almonds. Pecans would be great too!)
1/4 cup fresh mint, chiffonade
1/4 cup fresh basil, chiffonade
Drizzle of extra virgin olive oil
Salt to taste
Cut the nectarines and tomatoes into wedges.
Chiffonade the basil and mint. This is a simple technique that results in thin, ribbon-like pieces of herbs. Simply stack the leaves on top of one another, roll them up, and starting on one end, roll your knife to make a clean cut. Continue throughout the entire roll of leaves. Separate them from one another and ta-da! It sounds fancy, but it’s easy!
Place the nectarines and tomatoes on a large platter. Top with red onion, nuts of choice, feta, basil and mint.
Drizzle with extra virgin olive oil and salt to taste. Serve this at your next patio dinner party and make sure you have a cold beverage to go along with it!
This salad does not keep the best, so be sure to serve it immediately.