Friday, August 11, 2017

Tomato Salad With Feta And Pistachios

Source:, Mina Stone, August 2017


3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
¼ cup Basic Lemon Vinaigrette (see recipe below)
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta


Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.

Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Basic Lemon Vinaigrette 


⅔ cup olive oil
⅓ cup fresh lemon juice
Kosher salt, freshly ground pepper


Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.  Makes about 1 cup

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