Admittedly this apricot salad recipe is a rather sweet, but very refreshing on a hot day.
Last night I watched a rerun of Jamie Oliver in south Italy, where he complained about the innate stubbornness of Italians when it comes to food: People prefer dishes their mothers served while unknown recipes and combinations of ingredients are automatically rejected or treated with the utmost skepticism.
During the show affirmative head nodding left me dizzy, as I have all but given up on trying to repay the kindness and hospitality of Italian friends with homemade food, unless the dishes are an exact replica of their traditional foods. No use introducing foreign ways here. Italians are a population of spoiled schizzinosi and food chauvinists – but given the range and quality of their national cuisine, I think they are entitled to be fastidious. Just don’t offer them a taste of this delicious apricot salad and other fruit and veg combinations like spinach and orange salad or pomegranate and fennel salad that mixes sweet with salty ingredients, unless they absolutely insist;)
10 mature apricots (or 5 peaches or nectarines)
100 g firm white cheese (I use caciotta leccese, but ricotta salata or feta would work as well)
1 red onion
Fresh mint leaves
Bring a casserole of water to the boil. Toss in the apricots for a minute, before you slice them in halves and remove the skin and the stone.
Mix a dressing of olive oil and vinegar and pour it over the apricots. Leave them in the fridge for a couple of hours.
Before serving mix the apricots with finely chopped onion, mint and cubed cheese.
Apricot salad is best when served chilled.