Heirloom tomatoes. Peaches at their sweetest. Mozzarella di bufala. A drizzle of good olive oil. And a vibrant pea shoot & pistachio pesto made for long afternoons outdoors.

Summer, my favourite season.

Serve it as a generous platter for lunch, alongside grilled fish, or simply with crusty bread and something cold to drink.

Mis en Place

For the Salad

Heirloom Tomatoes, sliced

Ripe Peaches, sliced into wedges

Mozzarella di Bufala, torn

Pea Shoot & Pistachio Pesto

Extra-Virgin Olive Oil

Flaky Sea Salt

Freshly Ground Black Pepper

For the Pesto

2 C. Fresh Pea Shoots or Pea Tendrils, packed

1 C. Fresh Basil Leaves, packed

⅓ C. Pistachios, lightly toasted

2 Cloves Garlic

¾ C. Freshly Grated Parmigiano-Reggiano

2 Large Pinches Sea Salt

Juice of ½ Lemon

½–¾ C. Extra-Virgin Olive Oil

Method

1. Lightly toast the pistachios in a dry skillet over medium-low heat until fragrant. Set aside to cool.
2. Add the pistachios, garlic, and sea salt to a food processor. Pulse until roughly chopped.
3. Add the pea shoots and basil and pulse until finely chopped, scraping down the sides as needed.
4. Add the Parmigiano-Reggiano and lemon juice and pulse to combine.
5. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Add more olive oil if needed to reach your desired consistency.
6. Taste and adjust the salt or lemon as needed.

To Assemble

Spoon the pea shoot & pistachio pesto generously on a platter. Arrange sliced heirloom tomatoes, ripe peaches, reserved pea shoots and basil leaves. Lay sliced mozzarella di bufala across.

Finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt.

Serve immediately, preferably outdoors, with plenty of crusty bread.