3 Tablespoons pistachios
1 Pound mixed tomatoes-some sliced, some cut into wedges
Kosher salt and freshly ground pepper
1/4 Cup Lemon Vinaigrette
1/4 Cup Chopped parsley, plus leaves for serving
1/4 Cup crumbled feta
Preheat oven to 350. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then chop.
Arrange tomatoes on a plate; season lightly with salt and pepper.
Mix vinaigrette, parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios. Serve!
Tomato Salad with Feta