When fruit and vegetables reach their seasonal peak, you want to make the most of them. Early October is, in my view, an ideal time for ripe tomatoes and nectarines. This salad is juicy, bright and fresh — the basil dressing brings a vibrant, herbaceous lift that complements the sweet fruit and savory ham. It’s simple to assemble and makes a stunning starter or light main.
INGREDIENTS
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1 tbsp sherry vinegar
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4 tbsp whole milk
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1 tsp English mustard
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Half a garlic clove, crushed
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1 tsp sugar
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Salt and freshly ground black pepper, to taste
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200 ml basil oil (see method)
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2 tbsp basil purée
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½ tsp salt (for the purée)
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1 large nectarine, cut into wedges
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4 large tomatoes, cut into wedges
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½ red onion, thinly sliced into rings
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40 g Iberico ham, thinly sliced
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20 g Manchego cheese, grated
METHOD
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To make the basil oil: pick the basil leaves and blanch them in boiling water for about 30 seconds. Immediately transfer the leaves to an ice bath and cool for 2 minutes to preserve color and flavor. Squeeze out excess water, then place the basil with the oil in a jug or blender. Blitz on high speed for about 3–4 minutes, until the oil turns bright green and the basil breaks down into a paste. Strain the oil away from the solids and reserve both the oil and the paste for later use.
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To make the basil purée: combine the reserved basil paste (or fresh basil leaves if you prefer), sherry vinegar, milk, English mustard, crushed garlic, sugar and ½ tsp salt in a narrow jug that fits your hand blender. With the blender on the bottom of the jug, pulse for about 5 seconds without moving to start the emulsion (the oil will rise to the top). Slowly tilt and raise the blender over the next 5 seconds, then move it up and down for about 10 seconds until the mixture is fully emulsified and smooth. Taste and adjust seasoning with salt and pepper if needed.
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To assemble: spread a generous bed of basil purée on a serving plate. Arrange the tomato wedges, nectarine slices and red onion rings over the purée. Drape the Iberico ham slices across the salad, then drizzle with a little basil oil to add gloss and aroma. Finish by grating Manchego cheese evenly over the top and seasoning with a final grind of black pepper. Serve immediately so the fruit stays juicy and bright.
This salad balances sweet, savory and herbal notes: ripe nectarines bring sweetness, tomatoes add acidity and juiciness, Iberico ham introduces savory depth, and the basil purée and oil tie everything together with a fragrant, green finish. It works well as a starter for a summer or autumn meal, or as part of a light lunch paired with crusty bread.