Adapted from James Syhabout, Commis via Food & Wine. Pickling is big this season, and this recipe makes a tangy sweet sour pickle that is also marvellous on fish. Find green zebras at Gull Lake Farm stand. Make the night before or refrigerate for up to three days.
- salted roasted pistachios, coarsely chopped
- 1/3 c finely chopped shallots
- 2 T capers, rinsed
- 2 T Champagne vinegar (or 1 T white wine vinegar and1 T fresh- squeezed lemon juice)
- 2 t sugar
- 1 t pink peppercorns, crushed
- 2 T extra virgin olive oil, plus more for drizzling
- sea or kosher salt
- 4 green zebra (or other ripe green heirloom tomatoes), very thinly sliced
- basil leaves
In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons olive oil. Season with sea salt. Refrigerate the relish overnight.
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.
Serves 4-6.