8 ounces cherry tomatoes, cut in half 1 clove garlic, thinly sliced Âź cup toasted pistachios 2 tbsps torn fresh basil, plus extra leaves 2 tbsps extra virgin olive oil 1 tsp good quality balsamic vinegar 1 zucchini, thinly sliced lengthwise, then cut into Âź inch long strips kosher salt
si st er M AG
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1. In a bowl, combine tomatoes, garlic, basil, vinegar and oil. 2. Season with salt and let stand for 20 minutes. 3. Toss with zucchini and pistachios and garnish with extra basil.
