Merging the flavors of heirloom tomatoes with nectarine is something I did not think of on my own. My latest edition of Vegetarian Times featured this recipe. It is delicious. As an added bonus, there’s no cooking required, which makes it an ideal summer dish.
The dressing is a mix of olive oil, orange juice, sherry vinegar, maple syrup, vegetarian Worcestershire sauce and fresh mint and basil leaves.
What We Eat 