After a terribly indulgent summer, Stefan and I are finally back to eating a bit healthier. I think we were just a bit too focused on food, always cooking elaborate meals for each other and eating way too much. One of Stefan's favourite things to eat is greek salad. Fresh tomatoes, olives, feta cheese (his mom's is the best). I saw a recipe in Bon Appetit for a variation with roasted pistachios and decided to try it. The most important thing is the quality of the ingredients- especially the feta. We also used fresh parsley from our (herb) garden and it was really nice. Anto dropped by, and we were able to whip this together quickly for a nice, light, healthy, summery meal.
Ingredients
3 tablespoons pistachios ( I bought them with shells and shelled them)
1 pound mixed tomatoes, some sliced, some cut into wedges
cucumbers
olives
red onions, jalepenos, any other vegetable you want
Kosher salt, freshly ground pepper
Basic Lemon Vinaigrette ( the ratio should be 1/3 lemon juice to 2/3 good quality extra virgin olive oil)
¼ cup chopped parsley
feta ( I prefer it sliced to crumbled, but either works)
Instructions
- preheat oven to 350
- roast pistachios for 6-8 minutes
- crush pistachios using mortel and pestel
- 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.
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