Nectarine, Oxheart Tomato & Buffalo Mozzarella Salad

By Vannella Cheese

This super fresh salad idea celebrates the pure sweetness of tomato and glorious stone fruit as we edge our way closer to the Summer season, pairing it with deliciously milky Buffalo Mozzarella and basil. Head to your local farmers market or trusted grocer and bring home some beautiful nectarines and heirloom tomatoes - the uglier the better! If you’re thinking of making this salad with firm, underripe fruit, then we suggest not bothering. You will need to allow the fruit to ripen at room temperature until they reach optimal sweetness and juiciness. You won’t regret waiting that little while longer. Enjoy with crusty bread and mop up all that dressing at the bottom of the plate.


Serves 4

  • 2 Buffalo Mozzarella 100g
  • 3-4 White nectarine, stone removed
  • 3-4 Oxheart tomatoes
  • ½ Cup Fresh basil leaves
  • Sea salt and freshly cracked black pepper
  • Extra virgin olive oil (As much as you like)
  • 4 Tbsp aged balsamic vinegar
  • Schiacciata or ciabatta loaf, to serve


Remove the Buffalo Mozzarella from the fridge 30 minutes before preparing the salad. Wash the tomatoes and nectarines. Cut the tomatoes and nectarines into large pieces and arrange them on a serving plate.

Cut the buffalo mozzarella into large pieces and arrange over the top with scattered fresh basil leaves. Season over the salad ingredients with sea salt and cracked pepper generously.

Drizzle with extra virgin olive oil and balsamic vinegar. Serve with crusty bread.