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HEIRLOOM TOMATO, NECTARINE & BURRATA CAPRESE SALAD WITH PISTACHIO PESTO.

Print Recipe
Prep Time 10 minutes
Servings 4

Ingredients
  

  • 4 small-medium heirloom tomatoes, washed, stems trimmed, and sliced
  • 2 ripe nectarines, washed and sliced
  • 1/2 cup olive oil
  • 1 teaspoon red wine vinegar
  • 2 squeezes fresh lemon juice
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup shelled roasted unsalted pistachio nuts
  • 1/2 teaspoon sea salt
  • 8 ounces burrata cheese, or fresh mozzarella
  • flaky sea salt, to taste

Instructions
 

  • Layer tomato and nectarine slices in a serving bowl.
  • Place olive oil, vinegar, lemon juice, mint and basil, pistachios, and sea salt in a blender or small food processor and process until lightly chunky—pesto texture.
  • Dollop spoonfuls of burrata on top of tomatoes and nectarines, and drizzle pesto dressing over all. Add an extra sprinkle of flaky sea salt if desired, to taste.