Tomato Salad With Pistachios Recipes

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TOMATO SALAD WITH FETA AND PISTACHIOS



Tomato Salad With Feta And Pistachios image

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

Provided by Mina Stone

Categories     Bon Appétit     Tomato     Salad     Salad Dressing     Parsley     Feta     Side     Dinner     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

TOMATO SALAD WITH PISTACHIOS RECIPE



Tomato Salad with Pistachios Recipe image

Provided by Mbakalarski

Number Of Ingredients 11

3/4 cup of unsalted pistachios (lightly toasted)
1 lb of tomatoes, finely chopped (best with a mix of red, yellow and orange heirloom tomatoes)
3 scallions, finely chopped
1 cup finely chopped parsley
1/4 cup of mint leaves
1/2 of a english cucumber cut into 1/2 inch chunks
1 jalapeno seeded and finely chopped (more or less to suite your taste)
1/4 cup balsamic vinegar or pomegrenate molasses
1/8 cup of olive oil
salt to taste
pepper to taste

Steps:

  • In a small bowl, whisk the vinegar or molasses with the olive oil until blended. Season the dressing with salt and pepper to taste. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Sprinkle the pistachios over the top and serve.

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2017-07-18 Preparation. Step 1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, …
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  • 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.
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