Tomato Salad with Parsley, Feta and Pistachios
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
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 4 heirloom tomatoes, cut into 1-inch (2.5-cm) wedges
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- Kosher salt
- 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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