This summery salad is also great with peaches or plums instead of nectarines. Or use all tomatoes instead of fruit. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 5 minutes
Serves: 4


  • 2 ripe tomatoes, sliced 
  • 1 firm but ripe nectarine, sliced
  • 4 oz. fresh mozzarella, sliced
  • A few basil leaves
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. flaky salt
  • Balsamic vinegar, to taste
  • Freshly ground black pepper, to taste


  1. On a platter, layer the tomatoes, nectarine, and mozzarella. 
  2. Top with the basil, oil, and salt. Sprinkle with the vinegar and pepper, to taste.

Nutrition Information

Per serving (1/4 cup):

  • Calories: 180
  • Total fat: 14 g 
  • Sat fat: 5 g
  • Carbs: 8 g
  • Fiber: 2 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 6 g
  • Sodium: 140 mg
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Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

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