Wipe the strawberries with a damp cloth to clean and hull them by removing leaves and stalk.
Plunge the tomatoes into boiling water for 30 seconds to make skin removal easy.
Slice the strawberries and halve the tomatoes.
Mix fruits in a bowl adding shredded basil leaves.
Drizzle with olive oil and balsamic vinegar and season with salt and freshly ground black pepper.
Crush the pistachio nuts and scatter on top.
Set aside for 30 minutes to allow flavours to develop.
Serve in individual dishes as a starter at room temperature.