Peach, Tomato and Mozzarella Salad

Preheat oven to 375 F.

Roughly chop the pistachios. Here’s a suggestion—buy them already shelled! I couldn’t find them at my market and it took a long, long time to shell them!

For the vinaigrette: In a medium-sized bowl whisk the pistachios, lemon juice, honey and 5 tablespoons olive oil until well blended. Season with salt and pepper. Set aside. You can make this ahead of time and leave it out at room temperature for a couple hours.

Cut the peaches and tomatoes into wedges and other shapes and put in a large bowl. Season with salt and set aside.

Toss the torn bread with about 1 tablespoon of olive oil and season with salt. Spread bread in a single layer on a baking tray and bake at 375 F until nicely toasted, about 12-15 minutes. Check from time to time. You don’t want them to be too dry. I found that the bigger pieces were perfect—just a little crispy but warm and soft on the inside.

To assemble: Put the sliced mozzarella on each plate and season with salt and pepper. Spoon the peach-tomato mixture on top of the mozzarella. Arrange the croutons on top and drizzle the vinaigrette over all of it. Garnish with the basil and serve immediately.

This will be your new summer favorite!