Nectarines, Tomatoes, Arugula and Pepitas Salad

 

 

 

 

 

 

 

 

 

Capizzano Olive Oils & Vinegars  – Pawcatuck CT and Watch Hill RI

Tomato and Nectarine Salad with Pepitas and Scallions

1 lb. Tomatoes, sliced

1 lb. Nectarines or Peaches, pitted, wedge cut

3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)

3 TB fresh squeezed lime juice

½ tsp. Makai Sea Salt

5 cups Arugula

4 scallions, thinly sliced

4 TB StonyBrook Pepitas

1.  Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.

  1. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.  Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8