- For the vinaigrette, whisk together olive oil, vinegar, lemon juice, salt and pepper; set aside.
- Halve and pit nectarines. Slice in to 1cm quarters.
- Place nectarines, capsicum, cherry tomatoes, and celery on a serving plate.
- Finely chop mint leaves, add to the vinaigrette and pour over the salad. Garnish with extra mint sprigs and celery leaves.
Store Cherry Burst and all tomatoes at room temperature to preserve optimal flavour, texture and nutrition.