Tomato Salad with Pistachios

By Mbakalarski

This is a take on a recipe from something I saw in Food and Wine Magazine. I modified it to my taste.

Ingredients

• 3/4 cup of unsalted pistachios (lightly toasted)
• 1 lb of tomatoes, finely chopped (best with a mix of red, yellow and orange heirloom tomatoes)
• 3 scallions, finely chopped
• 1 cup finely chopped parsley
• 1/4 cup of mint leaves
• 1/2 of a english cucumber cut into 1/2 inch chunks
• 1 jalapeno seeded and finely chopped (more or less to suite your taste)
• 1/4 cup balsamic vinegar or pomegrenate molasses
• 1/8 cup of olive oil
• salt to taste
• pepper to taste

Details

Servings 4

Preparation

Step 1

In a small bowl, whisk the vinegar or molasses with the olive oil until blended. Season the dressing with salt and pepper to taste.

In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Sprinkle the pistachios over the top and serve.