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Tomato Salad with Pistachios


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

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  • 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


Servings 4


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.

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