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Epicurious
Bon Appétit

Tomato Salad With Feta and Pistachios

By Mina Stone
Image may contain Food Food Presentation Plate Meal Dish and Platter
Michael Graydon + Nikole Herriott

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 1

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

    Step 2

    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.

TagsSaladTomatoVegetableFetaCheeseDairyPistachioNutSummerQuickEasyWeeknight Meals5 Ingredients or FewerSideGluten FreeVegetarianHealthyishdinnerBon Appétit
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