8 ounces cherry tomatoes, cut in half
1 clove garlic, thinly sliced
¼ cup toasted pistachios
2 tablespoons torn fresh basil, plus extra leaves for garnish
2 tablespoons extra-virgin olive oil
1 teaspoon good quality balsamic vinegar
1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips
In a bowl, combine tomatoes, garlic, 2 tablespoons basil, vinegar and oil. Season with salt and let stand 20 minutes. Toss with zucchini and pistachios and garnish with extra basil.