Corn, Tomato and Roasted Nectarine Salad
SERVES: 6
PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
COURSE: STARTER
This simple salad celebrates some of summer's best produce — tender corn kernels, sweet nectarines (roasted for intensified flavor), and ripe, juicy tomatoes. Goat cheese brings a tangy, creamy element to the dish, while basil and arugula add a fresh pop of green. If you’d like, finish it with a sprinkle of rosemary Marcona almonds for a tasty crunch.
Ingredients
- 8 oz. cooked corn kernels (2 ears fresh corn)
- 1 lb. medium diced ripe tomatoes (sun golds, heirlooms, plum, etc.)
- 3 nectarines, washed, pit removed and cut into 1.5-inch chunks
- 4 oz. medium diced red onion
- 4 T extra virgin olive oil
- 2-3 T white balsamic vinegar
- 5 large basil leaves, chiffonade (julienne)
- 3 oz. crumbled goat cheese (optional)
- 2 oz. rosemary Marcona almonds (optional)
- 3 cups Arugula or other preferred clean greens
Instructions
- Heat oven to 350°F
- Toss cut nectarines and red onions with 1 T extra virgin olive oil and place on a sheet pan lined with parchment paper. Cook in the oven for approx. 20 minutes. Cool.
- In a large mixing bowl, mix tomatoes, cooled nectarines, red onions and corn.
- Add vinegar, extra virgin olive oil, fresh basil and season with sea salt and ground black pepper.
- Place prepared salad on top of a bed of greens.
- Sprinkle with crumbled goat cheese and almonds.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
