![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/Marinated-Heirloom-Tomato-and-Nectarine-Salad-with-Garden-Herbs.png\")
<\/p>\nMarinated Heirloom Tomato and Nectarine Salad with Garden Herbs<\/p>\n
<\/p>\n
\u00c2\u00bc C. EVOO<\/p>\n
3 T. Shelled, Roasted Pistachios<\/p>\n
2 T. Balsamic Vinegar or White Balsamic Vinegar<\/p>\n
2 tsp. Honey<\/p>\n
12 Basil Leaves, roughly chopped<\/p>\n
2 Springs Fresh Thyme, chopped<\/p>\n
1 clove Garlic, grated<\/p>\n
Crushed Red Pepper Flakes<\/p>\n
Kosher Salt<\/p>\n
2 1.1 C. Cherry Tomatoes, halved<\/p>\n
2 Nectarines, cut into wedges<\/p>\n
2 balls Burrata Cheese, roughly torn<\/p>\n
2 T. snipped fresh Chives for serving<\/p>\n
Flaky Sea Salt for serving<\/p>\n
<\/p>\n
In a food processor, combine the olive oil, pistachios, vinegar, honey, basil, thyme, garlic, red pepper flakes, and a pinch of salt and pulse until finely ground, about 1 minute. In a medium bowl, combine the tomatoes and nectarines. Add the pistachio puree, tossing to coat. Let marinate at room temperature for 10 to 20 minutes or covered with plastic wrap overnight in the fridge. To serve, divide the salad evenly among six bowls and top each with some torn burrata, chives, and a pinch of flaky salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs \u00c2\u00bc C. EVOO 3 T. Shelled, Roasted Pistachios 2 T. Balsamic Vinegar or White Balsamic Vinegar 2 tsp. Honey 12 Basil Leaves, roughly chopped 2 Springs Fresh Thyme, chopped 1 clove Garlic, grated Crushed Red Pepper Flakes Kosher Salt 2 1.1 C. Cherry Tomatoes, halved 2 Nectarines, cut into wedges 2 balls Burrata Cheese, roughly torn 2 T. snipped fresh Chives for serving Flaky Sea Salt for serving In a…<\/p>\n