Arugula Salad with Nectarines, Tomatoes, and Fresh Mozzarella

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November 27, 2016

Recipe by Pamela Salzman


10 ounces of arugula* (I prefer the baby leaves which don’t need to be chopped)

¼ cup aged white balsamic vinegar (thick and syrupy kind) – or use all traditional aged balsamic vinegar

¼ cup unrefined, cold-pressed extra-virgin olive oil + more for drizzling

Maldon sea salt (flaky) or regular sea salt

2 large firm, but ripe nectarines, each cut into 8 wedges

2 large tomatoes (I used heirlooms, but use whatever tastes fantastic)

2 balls fresh mozzarella, about 8 ounces total (often packed in water)

aged traditional dark balsamic vinegar (thick and syrupy kind)


1For directions visit Pamela Salzman


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