Tomato Salad with Parsley, Feta and Pistachios


  • 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



Arrange the tomato wedges on a serving platter and scatter the cherry tomatoes on top. Season generously with salt and pepper. Drizzle the tomatoes with the olive oil and vinegar. Top with the cheese, pistachios and parsley and serve immediately. Serves 8.

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