Ingredients
- 1 tablespoon extra-virgin olive oil.
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon juice
- Pinch of salt
- Black pepper
- 2 nectarines
- ½ yellow capsicum, sliced
- 1/2 cup Cherry Burst tomatoes, halved
- 1 small inner celery stalk, peeled to remove strings and cut into ½ cm pieces
- 1 tablespoon fresh mint leaves, plus sprigs for garnish
- Celery leaves for garnish
Method
- For the vinaigrette, whisk together olive oil, vinegar, lemon juice, salt and pepper; set aside.
- Halve and pit nectarines. Slice in to 1cm quarters.
- Place nectarines, capsicum, cherry tomatoes, and celery on a serving plate.
- Finely chop mint leaves, add to the vinaigrette and pour over the salad. Garnish with extra mint sprigs and celery leaves.
Health Notes:
Store Cherry Burst and all tomatoes at room temperature to preserve optimal flavour, texture and nutrition.
