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,