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Nectarine, buffalo mozzarella and rocket salad

A salad that just sings of summer.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 10 mins preparation
  • Serves 4
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Nectarine, buffalo mozzarella and rocket salad
This salad is an ideal complement to roast or grilled meats, but works equally well on its own as an entrée.


  • 3 cups (loosely packed) wild rocket
  • 3 white nectarines, cut into wedges
  • 2 buffalo mozzarella (about 250gm each), coarsely torn
  • ½ cup (loosely packed) baby basil leaves
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp aged balsamic vinegar


  • 1
    Combine rocket, nectarines, mozzarella and basil in a large bowl and set aside.
  • 2
    Whisk together oil and vinegar in a small bowl and season to taste. Drizzle dressing over salad, toss lightly to combine and serve immediately.