On my recent trip to Barcelona I discovered Pepi De Boissieu, visual artist, chef and master of ceremonies in Spain. Like me, she floats between worlds, sometimes placing herself in the gallery and other times in the kitchen, she doesn’t distinguish between media. After we exchanged emails, she immediately sent me a photo she had posted on Instagram weeks before that was the mirror image of a recent shaved cauliflower motif I myself had posted days before; this was a match made in heaven. Pepi and I missed one another in Barcelona, but met up just before she caught a train out of Madrid. Pepi has worked with clients as big as Hermès, she has hosted event with New York based Sunday Suppers, and now she is preparing a sculptural installation made entirely of sugar that explores the formal qualities of the material, while commenting on the complex cultural and historical significance.
After a light snack of the famous Spanish Pan Con Tomate we retired to make a light summer salad.
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Stone Fruit and Mozzarella Di Buffala Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This is a perfect summer salad using ripe stone fruit in the market right now. It is so simple, you can’t mess it up, just be sure to use the best peaches.
Ingredients
- 3 FIRM NECTARINES
- 1 MOZZARELLA DI BUFFALA
DRESSING
HANDFUL FRESH BASIL
- 2 tbsp (30 ml) BALSAMIC VINEGAR
- 4 tbsp (60 ml) OLIVE OIL
SALT AND PEPPER
Instructions
- Peel the nectarines and slice lengthwise, place in a salad bowl.
- Using your hands, pull the mozzarella apart into pieces and add to bowl.
- Drizzle olive and vinegar on top of your fruit and cheese, season with salt and pepper to taste.
- Chop a handful of basil, sprinkle on top and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
Frequently Asked Questions
Why peel the nectarines rather than leave the skin on?
Peeling gives you clean, silky slices that sit beautifully against the torn mozzarella. The skin can be slightly tough and can look ragged once sliced. Since the fruit needs to be firm — not overripe — peeling is easy and the finished salad looks much more composed for it. 
Should I tear the mozzarella di buffala or slice it?
Tear it with your hands into pieces. Pulling it apart gives you irregular edges that catch the olive oil and balsamic vinegar better than clean slices do, and it looks more natural alongside the nectarine wedges.
How important is it to serve this immediately?
Very — serve it straight away. Once the balsamic vinegar and olive oil go on, the nectarines start releasing juice and the mozzarella softens. This is a salad you dress and bring to the table in the same motion, not something you prep in advance.
Nectarines and balsamic vinegar are such a great combination. Delicious inspiration!