Feta & Tomato Salad

Ingredients

• 3 tablespoons pistachios
• 1 pound mixed tomatoes, sliced
• Kosher salt, freshly ground pepper
• 1/8 cup Meyer Lemon Extra Virgin Olive Oil
• 1/8 cup White Balsamic
• 1/4 cup chopped parsley, plus leaves for serving
• 1/4 cup crumbled feta

Instructions

1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.

2. Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Recipe adapted from Bon Appetit