Tomato Salad With Pistachios & Feta

If I lived in a dream world it would look something like this:

Live in the juicy end-of-summer-beginning-of-Fall season for the rest of my life. Dahlias in my vase, hazy morning clouds that burn off after 9am on my morning walk, patio nights on the deck, an endless garden growing, the stars at night over a fire, and rose always being “in season”.

Also, food wise, it would look like this:

Tomatoes on top of breakfast, tomatoes on the side for lunch, and tomatoes as the star of the show for every dinner. With the best olive oil and crunchy sea salt, sprinkled on top, always. These days, little Noah is following suit and it makes me die of happiness. He freaks out a the sight of them on the vine in the backyard, and his I- can’t-stand-it little yelps and screams when he sees them on the counter and….well, I think he thinks they’re fruit? Technically he’s right. Either way, this recipe is on full rotation for a quick and simple dinner around here.

Happy best time of year, my friends.

Tomato Salad with Feta and Pistachios

Makes 2 servings

Notes: Assemble this salad right before serving, for best results. I like to layer the tomatoes down first, then add cheese, then sprinkle with arugula on top, like a reverse salad. Serve on it’s own or with toasted gluten-free bread as a great appetizer or part of mezze night, or add grilled chicken, fish, lamb or steak, and a big green salad can easily make this an entire meal. Recipe from The Simply Real Eating Cookbook, on sale now, wherever books are sold.

3-4 heirloom tomatoes, sliced

2 cups arugula

1 cup cherry tomatoes, sliced

½ cup crumbled feta cheese or whole milk ricotta cheese

1/3 cup chopped pistachios

drizzle of olive oil

generous sprinkle of sea salt and pepper

Layer all ingredients together on a platter or serving dish. Sprinkle with sea salt and pepper to serve.

photo by Carina Skrobecki