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

Print Recipe
Prep Time 10 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. Layer tomato and nectarine slices in a serving bowl.
  2. 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.
  3. 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.