Tomato Salad With Pistachios Recipes

TOMATO SALAD WITH FETA AND PISTACHIOS

Tomato Salad With Feta And Pistachios image

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

Provided by Mina Stone

Categories Bon Appétit Tomato Salad Salad Dressing Parsley Feta Side Dinner Wheat/Gluten-Free Vegetarian

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

GLUTEN FREE PENNE WITH PISTACHIO PESTO AND HEIRLOOM TOMATO SALAD

Gluten Free Penne with Pistachio Pesto and Heirloom Tomato Salad image

A delicious gluten free pasta salad with pistachio pesto and heirloom tomatoes.

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla Gluten Free

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) box Barilla Gluten Free Penne
2 medium heirloom tomatoes, diced
½ cup extra-virgin olive oil, divided
10 leaves fresh basil, chopped
½ cup unsalted pistachios
1 clove garlic, peeled and chopped
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated Romano cheese
3 ice cubes
Salt and black pepper to taste

Steps:

Place diced tomatoes in a large mixing bowl and season with salt and pepper. Drizzle tomatoes with olive oil and set aside.
Bring a large pot of water to a boil, add salt. Cook pasta 1 minute less than required cooking time on package.
Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender. Pulse on medium high for 15 seconds. Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto. Add ice cubes and blend to combine. Pour pesto into a large mixing bowl.
Drain pasta and reserve 1/2 cup of the pasta cooking water. Add pasta and pasta cooking water to pesto.
Top with the heirloom tomatoes before serving.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 49.4 g, Cholesterol 8.1 mg, Fat 26.7 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 182.5 mg, Sugar 2 g

ENSALADA DE SANDíA Y TOMATE (WATERMELON TOMATO SALAD WITH GOAT CHEESE AND CORN NUTS)

Ensalada de Sandía y Tomate (Watermelon Tomato Salad with Goat Cheese and Corn Nuts) image

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

Provided by Katie Button

Categories Salad Watermelon Goat Cheese Tomato Summer Fruit Vegetable Vegetarian Dairy Cheese Wheat/Gluten-Free

Yield Serves 8 as a small plate

Number Of Ingredients 10

Ingredients

1 tablespoon honey
1½ tablespoons reserve sherry vinegar
Kosher salt
¼ cup extra-virgin olive oil
¼ cup corn nuts, preferably Quicos
4 medium heirloom tomatoes, cut into wedges
4 cups 1-inch watermelon cubes
¼ cup very thinly sliced sweet onion
3 ounces goat cheese, such as Capricho de Cabra
2 tarragon sprigs

Steps:

Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
Pulse the corn nuts in a food processor until finely chopped.
Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.

TOMATO SALAD WITH PISTACHIOS RECIPE

Tomato Salad with Pistachios Recipe image

Provided by Mbakalarski

Number Of Ingredients 11

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

Steps:

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.

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