SERVES: 6

PREP TIME: 15 minutes

TOTAL TIME: 15 minutes, plus marinating tune

% cup extra-virgin olive oil

3 tablespoons shelled, roasted pistachios

Crushed red pepper flakes

Kosher salt

2 tablespoons balsamic vinegar or white balsamic vinegar

2 teaspoons honey

12 fresh basil leaves, roughly chopped

2 sprigs of fresh thyme, chopped

1 garlic clove, grated

2½ cups cherry tomatoes, halved

2 nectarines, cut into wedges

2 balls of burrata cheese, roughly torn

2 tablespoons chopped fresh chives, for serving

Flaky sea salt. for serving

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.

*I will add in some balsamic grilled grapes https://therosetable.com/2020/08/18/balsamic-grilled-grapes/ and bring bread to have with it.