Tomato Salad With Pistachios Food

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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.

CITRUS SALAD WITH PISTACHIOS & MAPLE VINAIGRETTE



Citrus Salad with Pistachios & Maple Vinaigrette image

Provided by Nancy Fuller

Time 15m

Yield 6 servings

Number Of Ingredients 10

3 cups baby arugula
2 navel oranges, peeled and sliced
1 red grapefruit, peeled and sliced
1 avocado, diced
1/2 cup shelled roasted and salted pistachios, chopped
1/4 cup crumbled feta cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
  • For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
  • Drizzle the dressing over the salad and serve.

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Web 2017-07-18 Preparation. Step 1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 …
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4.5/5 (3)
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Estimated Reading Time 50 secs
  • 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.
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