Caprese with nectarine and pistachio
Ingredients · Servings 4
- 2 - 3 tomatoes
- 3 peaches
- 2 stk mozzarella
- 1 pot of basil
- 40 g pistachios
- 3 tablespoons olive oil
- 1 - 2 ss balsamic vinegar
- a little flaky salt
- a little pepper
Method · 15 min
- Lightly toast the pistachios in a dry frying pan and coarsely chop them.
- Cut the tomatoes into slices, the nectarines into wedges and tear the mozzarella into pieces.
- Layer it on a serving platter along with the basil leaves.
- Drizzle over a little olive oil and balsamic vinegar. Season with flaked salt and black pepper, and top with the pistachios just before serving.
Caprese with nectarine and pistachio
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If you like the traditional Caprese salad with tomato and mozzarella, you'll love this version with a fresh touch of nectarine and pistachio. Serve the salad as an appetizer or bring it as part of a well-assorted cold table!
