Tomato Salad With Feta And Pistachios

bon appétit tomato salad salad dressing parsley feta greek side dinner wheat/gluten-free vegetarian

Mina Stone

4 servings

Source

Ingredients

3 tablespoons pistachios

1 pound mixed tomatoes, some sliced, some cut into wedges

Kosher salt, freshly ground pepper

1/4 cup Basic Lemon Vinaigrette

1/4 cup chopped parsley, plus leaves for serving

1/4 cup crumbled feta

Method

Preheat oven to 350°F. 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, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.