In honor of Father's Day, we asked some of our favorite food bloggers to recommend a recipe for an outdoor picnic. Colleen Levine, who churns out recipes with a organic and sustainable twist at her blog, FoodieTots, shared her grilled nectarine tomato salad. Click here to see all of our picnic picks.
"Nothing says summer to me like fresh-picked peaches (or nectarines) and field-ripened tomatoes, both of which grow particularly well here in the Chesapeake Bay region. This simple, light summer salad can be prepared in advance and is a refreshing complement to beefy burgers or fried chicken. This recipe calls for nectarines, which keep my fuzzy-skin-loathing son happy, but you can certainly substitute fresh peaches instead."
--Colleen Levine, FoodieTots
Recipe after the jump!
Grilled Nectarine Tomato Salad
Makes 6 to 8 servings; double to serve a larger crowd
For the vinaigrette:
2 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons honey
Salt and pepper to taste
For the salad:
8 nectarines, halved and pits removed
1 tablespoon olive oil
2 cups cherry tomatoes, halved
8 large basil leaves, thinly sliced
6 ounces sheep milk feta
1. Whisk together the lemon juice, the 3 tablespoons of olive oil,
honey, salt, and pepper to make vinaigrette. Enjoy!
2. Brush the cut side of the nectarines with the one tablespooon of olive oil and grill them over medium-high heat until just charred, about 3 to 4 minutes.
3. Remove them from the grill, slice them, and toss them gently with tomatoes, basil, and the vinaigrette.
4. Crumble feta in large chunks over the top. Serve.
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