Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

　　

Ingredients

4 servings

　　3 tablespoons pistachios

　　1 pound mixed tomatoes, some sliced, some cut into wedges

　　Kosher salt, freshly ground pepper

　　1/4 cup Basic Lemon Vinaigrette

　　1/4 cup chopped parsley, plus leaves for serving

　　1/4 cup crumbled feta

　　

Step 1

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

　　

Step 2

Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.