Margaret’s Neil Perry shares his quick and vibrant tomato, nectarine and basil salad recipe. “This is so simple, it’s barely a recipe,” says Perry.
His three non-negotiables are beautiful ripe tomatoes and nectarines, and high-quality extra-virgin olive oil. “I use Cobram Estate Ultra Premium Hojiblanca. Once you eat tomatoes and nectarines together in a salad, they will forever be a summer go-to.”
Ingredients
Method
1.
Arrange tomatoes and nectarines on a serving platter and season. Tear over basil leaves and drizzle with extra-virgin olive oil to serve
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