Tomato and Nectarine Fruit Salad by Jesse Bluma at Pointe Viven

Tomato and Nectarine Fruit Salad 

The full flavor of the season makes this dish a satiating hit.  Conquer your nutritional needs, hunger, and menu planning all in this recipe.  Walnuts give this salad a good meaty crunch, along with omega-3 fatty acids thought to assist with lower blood pressure and to reduce inflammation in the body.  Queso panela, a fresh, salty Mexican cheese, brings unity to the flavors on the plate.

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.

Serves: Two people as one salad each or twelve smaller portions.


6 to 12 cubes (1/2” x 1/2” x 1/2") panela cheese
2 or more organic black cherries
1/3 cup walnuts
4 Tablespoons fresh, organic baby dill
4 Tablespoons chopped fresh, organic chives
3 Tablespoons balsamic vinegar


3” round stainless steel cookie cutter
produce knife
cheese knife
cutting board
large bowl
paper towel 
measuring spoons
sauce pot
serving plates
kitchen scissors
baking sheet
parchment paper
table knives 
salad forks


Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).

Gently wash and dry the nectarines, tomatoes, lemon, cherries, dill, and chives with water.

Pour the juice of the lemon into a large bowl.

Thinly slice the nectarines.
Place the nectarine slices into the bowl of lemon juice to prevent browning and add flavor.
Lightly sprinkle nectarines with salt.

Neatly remove the stem from each tomato.
Place the cookie cutter on top of one of the tomatoes and push down.
Trim the remaining tomato peel.
Repeat with the other tomato.
Sprinkle each tomato with salt to taste.
Sprinkle each tomato with white pepper to taste.
Place the tomatoes on a paper towel to absorb water.

Line baking sheet with parchment paper.
Place walnuts in a single layer on the parchment lined baking sheet.
Toast walnuts in the oven for approximately 5 minutes.
Use an oven mitt to carefully remove the baking sheet from the oven.
Set walnuts aside to cool.
Lightly sprinkle the toasted walnuts with salt and white pepper to taste.

Pour balsamic vinegar into a sauce pot on medium-low heat.
Allow the balsamic vinegar to barely simmer, occasionally whisking for about 3 to 5 minutes until thickened.  Keep attention on the balsamic vinegar to prevent burning. 
Remove the balsamic vinegar glaze from the heat and allow to cool until needed for plating.  

Slice the panela cheese into 6 to 12 cubes (1/2” x 1/2” x 1/2").

Use kitchen scissors to snip the chives into small pieces.

Gently pull off the baby dill fronds from the stems.

On two plates or one large platter, arrange the tomatoes, nectarines, walnuts, and cherries.  As you plate keep in mind the acronym BUFF: B for balance, U for unity, F for focal point, F for flow.
Place cubes of cheese on top of each tomato.
Sprinkle chives on top of each tomato.
Top the nectarines with dill fronds.
Add a few drops of the balsamic vinegar glaze to the plates or platter.

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