Tomato Salad With Feta And Pistachios

Ingredients

• Pistachio nuts

  Nuts, raw

  2 tbsp or 15g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Olive oil

  Salad or cooking

  8 tsp or 36g

• Lemon juice

  Raw

  4 tsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  4 tbsp or 15g

• Feta cheese

  ¼ cup, crumbled or 38g

Directions

1. Preheat the oven to 350°F.
2. Toast the pistachios on a rimmed baking sheet, tossing once, until golden brown, about 6–8 minutes. Let cool, then chop.
3. Slice some of the tomatoes and cut others into wedges. Arrange them on a plate and season with salt and pepper.
4. In a small bowl, mix olive oil, lemon juice, salt, and pepper to make a vinaigrette. Combine with one-quarter of the parsley and most of the pistachios. Drizzle the mixture over the tomatoes.
5. Top with crumbled feta, remaining parsley, and the rest of the pistachios.

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