Easy Tomato Salad with Tarragon Pesto

This salad has bright, juicy tomatoes, marinated in olive oil and topped with a basil tarragon pesto and toasted pine nuts.

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Prep Time: 30

Cook Time: 5

Total Time: 35

Servings: side salad servings

Place the tomatoes, ¼ cup olive oil, 1 teaspoon of salt, and pepper in a large bowl and stir to combine. Let the tomatoes marinate for at least half an hour.
Combine the tarragon, basil, pecorino, and 2 tablespoons of olive oil in a food processor. Blitz to combine and till coarsely chopped.
Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes or until lightly browned.
Combine the tomatoes, pesto, and pine nuts on a large platter.

Storage - save leftover salad for up to 3 days in the refrigerator in an airtight container. Allow to come to room temperature before serving.