4 servings

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

• Kosher salt
• freshly ground pepper                              
  ¼ cup Basic Lemon Vinaigrette
• ¼ cup chopped parsley, plus leaves for serving            
• ¼ cup crumbled feta
• 3 Tbs pistachios     
• 1 pound mixed baby tomatoes-some sliced some diced some whole

Directions

• Preheat oven to 350°. 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, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Basic Lemon Vinaigrette   

Pour into sealable jar and shake well 

• ⅔ cup olive oil
• ⅓ cup fresh lemon juice
• Kosher salt
• freshly ground pepper