Summer Tomato Salad: FREE Virtual Cooking Class from Feed Your Soul

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Summer Tomato Salad with Feta and Pistachios

Yield: about 4 servings

3 tablespoons pistachios

1 pound mixed favorite tomatoes, such as Beefsteak, Roma, Purple, Green Zebra, Campari, Grape, and Cherry

¼ cup chopped parsley, plus leaves for serving

¼ cup crumbled feta

½ red onion, sliced thinly

Kosher salt and freshly ground pepper, to taste

¼ cup Basic Lemon Vinaigrette (see Recipe)

Preheat oven to 350°F. Toast pistachios on a baking sheet lined with parchment paper until golden brown, about 6–8 minutes. Let cool, then chop as needed.

Wash and slice tomatoes into rounds and wedges. Arrange tomatoes on a plate and season lightly with salt and pepper. Mix the vinaigrette and add ¼ cup parsley, and half of the pistachios in a small bowl. Drizzle over tomatoes. Garnish the salad with feta, parsley leaves, and remaining pistachios. Enjoy immediately!

Basic Lemon Vinaigrette

Yield: about 1 cup

⅔ cup favorite olive oil

⅓ cup fresh lemon juice

1 to 2 teaspoons favorite honey

Kosher salt and freshly ground pepper, to taste

Whisk honey and lemon juice in a small bowl. Slowly drizzle in olive oil and whisk to emulsify. Season with salt and pepper. Taste, add more honey, salt, or pepper as needed.

Equipment List

Shopping List

  • 6 ounces favorite olive oil

  • 4 large lemons, fresh

  • 2 teaspoons favorite honey

  • 3 tablespoons pistachios

  • 1 pound mixed favorite tomatoes, such as Beefsteak, Roma, Purple, Cherry, Green Zebra, Campari, or Grape

  • 1 bunch parsley, Italian or Curly

  • ¼ cup crumbled feta

  • ½ red onion

  • Kosher salt and freshly ground pepper

 

Types of Tomatoes image found at onlyfoods.net (https://www.onlyfoods.net/types-of-tomatoes.html)

Stacy Horn