Video: Clement Street Farmers Market with Rochelle

Recipe for this week: Fresh Nectarine and Green tomato Salad with Basil


4 green zebra tomatoes, cored and cut into ½ inch wedges
4 large, firm nectarines, any variety, stems tripped, cut into ½ inch wedges
½ cup fresh basil leaves, hand-torn
½ cup red onion slivers, cut paper-thin lengthwise
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar


  1. Combine the tomatoes, nectarines, basil and onion in a serving bowl.
  2. Sprinkle with salt and pepper.
  3. Drizzle the salad with the olive oil and splash the vinegar over the top.
  4. Gently fold the ingredients together.
  5. Serve at room temperature.

Tune in soon for another farmers market tour with Rochelle!

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