Summer Salad: Nectarines, Mozzarella and Nuts Salad with a Sumac Marinade Dressing

15 Jul

At last….. holidays time! Which means countryside, family and weekdays off!

As I went in my family house, I spent a lot of time with my uncle Daniel on the markets in order to get the best fruits and vegetables but also fishes, spices and fresh goat’s cheese for our family. As all the kids are here, we are always happy to treat them with sweet and ripe fruits rather than biscuits and ice creams.

As a result, the boot gets loaded with fresh products that will unfortunately last only a few days.

Last Wednesday, we went to Sancoins which is one of the most well-known market in the neighborhood and we spent some time chatting with Armando Forte the spices seller who always provide us with amazing salt and pepper but also teas, mixed spices and generous vanilla pods. I wanted to get some sumac because I had told my cousins about that spice earlier in the week and none of them had ever heard the name…. It was high time to get them to taste it!

Sumac is often used in Middle Eastern food and especially Lebanon. It’s good with white meat, fish but also with salads as it has a lemony flavor and a vibrant red color that really make the difference.


Catch of the day at the market….


Armando Forte: owner of the shop Aux Gouts du Monde in Bourges also comes on a regular basis in Sancoins to sell his best spices.


The Spices stall in the Halles of the Market

Ingredients for 4 people

  • a handful of mixed leaves or 2-3 baby gem lettuces
  • 4 yellow or white nectarines, ripe but still firm
  • 1-2 good quality Mozzarella di Buffala or Burrata
  • a handful of nuts such as slivered almonds or pecans
  • 1 tsp of butter
  • salt & pepper
  • olive oil
  • a lemon juice
  • 1/2 tsp of Sumac



In a pan, melt the butter and gently fry the nuts to give them a nice golden brown coloration and release their flavor. Let them cool down on the side.


Wash the nectarines. Working around the stone rather than trying to remove it by hand, slice the nectarines into 6 to 8 depending on their sizes.

Carefully shred the Mozzarella or Burrata in a bowl.

Whisk together the lemon juice, olive oil, salt and pepper then add the sumac. Taste and adjust the seasoning.

Pour the marinade on top of the cheese and nectarines and let them rest at least 10 minutes.

2-Ingredients and Marinade


If you have baby gem lettuce, get rid of the first leaves if they don’t look good then cut them into 6-8 slices. Remove the core.

Start to layer the salad in a large serving dish. Spread a generous layer of mixed leaves or cover the base with the sliced baby gem lettuces.


Spread some marinated nectarines on top and do the same with the cheese.

Finish with the nuts so that each ingredients is equally present on the dish.

2-Ingredients Prep

Drizzle some of the marinade leftover on top and decorate with a pinch of sumac or fresh herbs if you wish (chervil, thinly chopped mint…).

Here you are… First one is with baby gem lettuce, white nectarines, Burrata and pecans…



Second one is with yellow nectarines, Mozzarella and slivered almonds.



Salade Nectarines, Mozzarella Marinées au Sumac

Ingrédients pour 4 personnes

  • 1 poignée de mesclun ou 2 cœurs de laitue
  • 4 belles nectarines blanches ou jaunes, mûres mais encore fermes
  • 1-2 Mozzarella di Buffala ou Burrata
  • une poignée de noix telles que des amandes effilées ou des noix de pecan
  • 1 cc de beurre
  • sel et poivre
  • huile d’olive
  • un jus de citron
  • ½ cc de Sumac


Faites fondre le beurre dans la poêle et faites revenir les noix pour qu’elles prennent une jolie coloration dorée et qu’elles développent leurs arômes. Laissez-les refroidir sur le côté.

Lavez les nectarines et sans chercher à retirer le noyau, travaillez autour de ce dernier en découpant les nectarines en 6-8 tranches selon la taille du fruit.

A la main, détaillez la Burrata ou la Mozzarella en lanières et réservez-les dans un bol.

Mixez l’huile d’olive, le jus de citron, le sel et le poivre dans un bol et ajoutez le sumac. Goûtez et ajustez selon votre goût.

Versez la marinade sur les nectarines et le fromage et laissez reposer une bonne 10aine de minutes pour qu’elles s’imprègnent.

Otez les feuilles fatiguées des cœurs de laitue si il y en a puis coupez-les en 6-8 quartiers selon leur taille.

Dans un plat de service, disposez généreusement la salade pour bien recouvrir toute la surface. Disposez ensuite les nectarines marinées puis le fromage de façon homogène et harmonieuse. Finissez avec les noix et éventuellement, ajoutez des herbes fraîches telles que le cerfeuil ou la menthe.

Ajoutez un peu de marinade si il en reste et si vous pensez que c’est nécessaire.

Finissez avec une généreuse pincée de Sumac pour apporter de la couleur et du goût.


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