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The salad of dreams

This salad is summer on a plate, it's indulgent, salty and sweet, and perfectly refreshing. Recipe from the recipe queen Jessica Elliott Dennison.

Prep time: 30 mins

Cooking time: -

Makes: 2 portions

Ingredients Salsa Verde:

8g parsley

8g basil

8g mint

1 small garlic clove, or 1/2 of a bigger one

3/4 tbsp capers

15g of anchovies

1/2tsp dijon mustard

1tbsp white or red vinegar

60ml olive oil

Ingredients Salad:

250g ripe tomatoes

1tsp red wine vinegar

1tsp olive oil

1/4 tsp salt

1/2 tsp white sugar

1 ripe nectarine

2-3 slices of sourdough

1 ball of burrata (~125g)

1. Salsa me green

Start your heavenly salad by preparing the salsa verde: finely chop 8g each of parsley, basil and mint (use a mezzaluna knife if you're feeling cool like a she wolf), 1 garlic clove, 3/4tbsp of capers and 15g anchovies.

Feel the green grey moment you've created, then slip it down your chopping board like it's on a salty slip 'n slide into a medium bowl. Stir in 1/2tsp dijon mustard, 1tbsp of your chosen vinegar and 60ml of olive oil.

Give it a gentle stir to bring it all together and have a salsa, because you've created your salsa.

2. Rip up the rule book, and the fruit

On a clean chopping board, roughly chop your 250g tomato creating all different shapes and sizes with lots of nooks for the salsa verde to creep into. Put in a medium bowl with 1tsp red wine vinegar, 1tsp olive oil, 1/2 sugar and a pinch of salt.

Halve your nectarines, teasing out the stones and throwing at your nearest enemy. Roughly tear the nectarine halves in large chunks and toss into the tomato mix - gently bring it all together.

3. Your toast

Toast whatever fancy bread you settled on.

To serve your salad, pour of all the tomatoes and nectarines, with their tasty juices, onto a large serving platter. Rip the burrata up like your trying to get to the middle of a pass the parcel, and scatter over the tomatoes. Drizzle over your salsa verde.

Serve with the toast on the side.

Dink and sink!

Food for Thought

Lizzy says: "I'm so happy when peach and nectarine season comes around, they're two of my favourite fruits. But I usually only have them as a a snack or a dessert, so it was a total revelation to have a salad with nectarine in. The combination of the sweetness of the fruit, the saltiness of the salsa verde and the creaminess of the burrata was just heaven. Since we made this I haven't stopped thinking about. I think I may genuinely enter a state of depression when nectarines are no longer in season, just because I'll be missing this salad so much. Thanks to Jessica Elliott Dennison yet again, what a stonker 10/10"

Kate says: "The recent warm summer evenings have got me craving something salad-y and refreshing and, once again, Jessica Elliott Dennison has delivered everything I didn't know I wanted in one dish. The nectarines provide a sweetness contrasted by the tangy salsa verde and the burrata just adds the perfect creamy and comforting topping. I can see this being an easy go to for many summers to come and I'm already wondering what an appropriate length of time would be before I make it again. 10/10"

10/10 Gasps


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