Tomato Salad With Feta And Pistachios
['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']
Preheat oven to 350°F. 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, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.
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