Tomato Salad With Feta And Pistachios

Ingredients

• 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

Directions

1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
2. 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.