Tomato Salad with Parsley, Feta and Pistachios | Williams Sonoma
Tomato Salad with Parsley, Feta and Pistachios When it comes to ripe summer tomatoes, the less you mess with them, the better, and this recipe proves the
Ingredients
- 4 heirloom tomatoes, cut into 1-inch (2.5-cm) wedges
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. Champagne vinegar
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
- 1/4 cup (1 oz./30 g) toasted pistachios, coarsely chopped
- 2 Tbs. chopped fresh flat-leaf parsley
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