Avocado & Grilled Nectarine Salad With Mozzarella… By Lucy Simmons

By lucy  , , , ,   , ,

July 31, 2014

A perfect salad for a lovely summer evening BBQ.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Generous


2 or 3 Medium Nectarines, halved, stoned and cut into eighths

2 tbsp Extra-Virgin olive oil

1 or 2 Medium Avocados, halved, stoned and cut into eighths

1 Medium Ciabatta loaf, sliced

1 Handful Mixed salad leaves

150 Grams Baby mozzarella balls

3 tbsp Extra-virgin olive oil

1 Handful Fresh basil leaves chopped

Scattering Freshley milled black pepper


1.  First prepare the baby mozzarella;  adding them to a bowl with the olive oil, ripped basil and lemon juice.  Season really well, mix and put to one side.

2.  Toss nectarine pieces with half the olive oil, then season with freshly ground black pepper.  Heat a griddle pan or BBQ and add them a few at a time.  Cook for 1-2 minutes on each side.  Put them into a bowl, add avocado and drizzle over a little olive oil.  Mix gently and put to one side.

3.  Brush the remaining olive oil over the sliced ciabatta.  Add the ciabatta to the griddle pan and cook for 1 minute on each side until crisp and golden.  Put to one side ready for serving.

4.  To assemble the salad place the tossed mixed salad in a serving bowl  topping with the roasted nectarine mixture and mozzarella balls and serve with the ciabatta.  As an idea you could serve this straight on top of the toasted ciabatta to make a groovy bruschetta.  Perfect for a party or BBQ.  Enjoy.

Click here for our Ciabatta recipe



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