Description
A refreshing summer salad combining juicy heirloom cherry tomatoes with a zesty, nutty pistachio and lemon gremolata.
Ingredients
Scale
- 2 pints heirloom cherry tomatoes, halved
- 1/2 cup roasted unsalted pistachios, chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 large lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- Flaky sea salt to taste
Instructions
- Roughly chop the pistachios into a mix of sizes.
- Combine chopped parsley and lemon zest in a small bowl.
- Whisk in lemon juice and olive oil to create the gremolata.
- Gently slice the cherry tomatoes in half.
- Pour the gremolata over the tomatoes and toss gently.
- Finish with a sprinkle of flaky sea salt.