Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Anna Williams

How to Make It

Step 1    

In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons of olive oil; season with sea salt. Refrigerate the relish overnight.

Step 2    

Arrange the tomato slices on plates. Drizzle lightly with olive oil and sprinkle with sea salt. Stir the relish and spoon it over the tomatoes. Garnish with basil leaves and serve.

Make Ahead

The relish can be refrigerated for up to 3 days.

Suggested Pairing

American wine regions tend to produce softer, more fruity dry rosés than European regions, making U.S. rosés a good complement to tangy dishes like this one. Try a strawberry-inflected rosé or a wine made with the Gamay grape in California.

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