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:
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.