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

Lily Diamond
  • 10 minutes
  • Serves 4

INGREDIENTS

4

small-medium heirloom tomatoes, washed, stems trimmed, and sliced

2

ripe nectarines, washed and sliced

1/2 cup

olive oil

1 tsp

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 tsp

sea salt

8 oz

burrata cheese, or fresh mozzarella

flaky sea salt,