Tomato-Nectarine Caprese Salad with Tamarind Drizzle

This is salad is a summertime delight. It is a twist on the traditional Italian caprese salad. The nectarines add a tang and an extra bit of sweetness to the tomatoes. The tamarind dressing brings in extra tartness and spice that is unusual and unexpected. Add some fried shallots for a crunch and another puzzle for the mouth.

The tamarind dressing is a wonderful glaze for fish or chicken on the grill; a dressing for green salads (used sparingly), sliced cucumbers, or sliced watermelon; or a condiment for rice. This dressing is a condiment for just about anything. It is tart, a bit sweet, different, and refreshing.

This recipe serves 4. I modified the tamarind dressing from a recipe on the New York Times cooking site.

For the salad gather and slice:

• 2 garden tomatoes, sliced 1/2 inch thick

• 2 nectarines, cut in half & pitted and sliced 1/4 inch thick

• 2 balls of fresh mozzarella, sliced 1/2 inch thick

• 6 large leaves of basil, chiffonade

For the dressing:

• 2 tablespoons tamarind concentrate

• 1 tablespoon maple syrup

• 1 1/2 teaspoon sesame oil

• 1 tablespoon rice wine vinegar

• 1/2 teaspoon finely chopped garlic or fermented garlic

• 1 1/2 teaspoon finely grated ginger

• 1/2 teaspoon red pepper flakes

• 1 scant teaspoon sea salt

Fried shallots

• 2 shallots sliced thinly

• 1/4 cup avocado oil or neutral oil for frying

Start by frying the shallots. Add the oil and shallots to a medium saucepan. Place the saucepan over low heat. Bring the oil to a simmer. Stir the shallots to separate the rings. Cook for 10-15 minutes until the shallots are light golden. Watch them to avoid burning. Once they are golden, turn off the heat and remove the shallots immediately. Place them on a paper towel to drain and let cool.

Now make the tamarind dressing. Place the dressing ingredients in a jar and shake to combine.

Place the mozzarella sliced on a plate. I like to use a circular dish and leave a half inch or more between the slices. Fill the plate. Place a slice of nectarine on each slice of cheese. Place a slice of tomato over the nectarine slice. Right before serving, lightly drizzle the tamarind dressing across each tower of cheese and fruit. Sprinkle the basil chiffonade and fried shallots sparsely over each stack and serve immediately with crusty bread. Provide extra dressing for people to add to their salad and/or their bread.