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
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.
