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Heirloom Tomato Salsa
INGREDIENTS
- 3 Tbsp pistachios - 1 pound mixed tomatoes, sliced or cut into wedges - Kosher salt - Freshly ground pepper - 1/4 cup lemon vinaigrette - 1/4 cup chopped parsley, plus leaves for serving - 1/4 cup crumbled feta Lemon Vinaigrette:
- 3 Tbsp pistachios - 1 pound mixed tomatoes, sliced or cut into wedges - Kosher salt - Freshly ground pepper - 1/4 cup lemon vinaigrette - 1/4 cup chopped parsley, plus leaves for serving - 1/4 cup crumbled feta Lemon Vinaigrette:
DIRECTIONS:
1. preheat over to 350. Toast the pistachios on a rimmed baking sheet, tossing onces until golden brown, 6-8 minutes. Let cool and then chop. 2. Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and 2/3 of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.
1. preheat over to 350. Toast the pistachios on a rimmed baking sheet, tossing onces until golden brown, 6-8 minutes. Let cool and then chop. 2. Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and 2/3 of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.