Salads using Heritage tomatoes and plums will never be better than summertime. I found this delicious recipe. Made it immediately and wanted to share. Serves 4 – 6
1 cup roasted and salted pistachios. roughly chopped
Juice of 2 lemons
2 tablespoons of honey (if you have access to Round Rock honey from Texas found at Farmer’s Markets)
5 tablespoons extra-virgin olive oil – recommend Texas Hill County Olive Oil
Salt and fresh ground pepper
2 1/2 cups roughly chopped torn bread – I use French baguette found at the Artisan’s Bistro Lakeway, Texas
1/ 1/2 lbs heritage tomatoes, cut in wedges – Farmers Market or garden
2 ripe plums – Farmer’s Market
1 nectarine, cut in wedges – Farmer’s Market
10 ounces fresh mozzarella, sliced into 1/2″ squares
8 basil leaves, roughly chopped
Preheat oven to 375 degrees. Make vinaigrette. In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside
Make croutons: Toss bread with remaining oil , season with salt. Spread croutons in a single layer on a baking tray and bake until golden, about 12-15 minutes.
In a bowl, toss tomatoes, stone fruit and season with salt. Divide mozzarella slices on plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and crouton. Serve immediately.
Wall Street Journal Sat June 13, 2013 / The Chef – Stephanie Izard