Just in time for July 4th, this colorful cacophony of summer produce bursts with fresh farmers market flavors.
Summer Tomato Nectarine Salad
Serves 6
Inspired by Cooking Light Tomato Salad with Peach Dressing
| 1.5 c. | Fresh basil |
| ¼ c. | Fresh mint |
| ¾ c. | Olive oil |
| Salt and pepper | |
| 3 T. | Red Wine vinegar |
| 1 T. | Fresh thyme (chopped) |
| 1 T. | Shallot (chopped) |
| Salt and pepper | |
| 6 T. | Olive oil |
| 1 | Nectarine |
| 4 | Large heirloom tomatoes |
| 8 oz. | Burrata |
Basil-Mint drizzle
Shock basil and mint in boiling water for 15 seconds. Transfer to ice water to stop cooking. Puree basil, mint and olive oil in blender. Season with salt and pepper and set aside so flavors can blend. Drizzle can be made a day in advance.
Vinaigrette
Stir together red wine vinegar, thyme, and shallot. Season with salt and pepper. Vinaigrette can be made a day in advance.
Salad
Finely chop nectarine and fold into vinaigrette. Thickly slice tomatoes and arrange on platter. Drizzle with nectarine mixture. Add burrata. Drizzle basil-mint sauce around platter and on burrata.
Two-Bit Tart 
Lovely colours 🙂
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