Stone Fruit and Tomato Salad Two Ways | Spencer Cooks

mozzarella

🥗Healthier: feta

💰Cheaper: cottage cheese

Feta offers a tangy flavor with fewer calories.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has a similar acidity with a lighter flavor.

Slice the nectarines into wedges.

Remove the silk from the corn and cut the kernels off the cob.

Slice cherry tomatoes in half.

Roast hazelnuts at 350°F for 10 to 12 minutes until golden brown, then chop them.

Season the corn, cherry tomatoes, and hazelnuts with salt.

Zest and juice a lemon, adding it to the salad.

Drizzle extra virgin olive oil over the salad and toss gently.

Tear fresh basil leaves and sprinkle them on top of the salad.

Add mint leaves for a refreshing flavor.

Plate the salad and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens