Apricot Nectarine Caprese Salad

What a dish! What a night! Thanks to the amazing Kim Kushner, author of “The Modern Menu” and soon to be “The New Kosher”, for planning the second annual Kosher Foodies Potluck on the coolest rooftop in Manhattan. The vibe was rustic, the food was delicious and the company was perfect! The kosher blogging community is all about support and being proud of each others successes and this potluck is proof of that. We all sat around that beautifully decorated table, laughing, sharing Instagram pictures, stuffing ourselves with incredible homemade food and drooling over the fun swag. Say hello to my new WHIP IT GOOD towel! And scroll down to the bottom of this post for my Apricot Nectarine Caprese Salad with a homemade mint, parsley and peanut pesto. The sweet juicy fruit pair so beautifully with the tomatoes and savory pesto. I’m officially stating that there will be fruit (besides tomatoes, of course) in all of my future caprese salads!

Photo credit to Brad Ogbanno (and my Instagram account)

How cute are we?!?!?

Um, why am I so much shorter than everyone?!?

That beautiful dinner table…

So maybe I ate one cookie (shout out to Dini Delivers) before the dinner began and another to close out the night.

Apricot Nectarine Caprese Salad

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recipe by kitchen-tested.com

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Ingredients

Apricot Nectarine Caprese

2 ripe apricots, thinly sliced

2 ripe nectarines, thinly sliced

1 small package fresh mozzarella, sliced or cubed

3-4 medium heirloom tomatoes, thinly sliced

1/4 cup chopped salted peanuts

Mint, Parsley and Peanut Pesto

1 cup fresh mint, chopped

1 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1 Tbsp lemon juice

2 cloves garlic

1/4 cup salted peanuts

1/2 cup olive oil

salt and pepper, to taste

Instructions

Mint, Parsley and Peanut Pesto

Combine the mint, parsley, basil, lemon juice, garlic, and peanuts in a food processor and pulse until coarsely chopped. With the food processor running on low, drizzle in the olive oil and blend until fully incorporated and smooth. Season with salt and pepper, to taste. If you want your basil to be thinner, just add more olive oil and blend again until you get the consistency you prefer.

Assemble the Apricot Nectarine Caprese Salad

On a large platter, scatter the sliced apricot, nectarines and tomatoes. Top with the fresh mozzarella, drizzle with the homemade pesto and sprinkle with the chopped peanuts. Sprinkle with fresh mint, parsley and basil.

To keep all ingredients fresh and crisp, don’t assemble the caprese salad until ready to serve.

Serve and enjoy!

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https://melindastrauss.com/2015/07/08/apricot-nectarine-caprese-salad/