Sliced Tomato Salad with Pistachio Mint Pesto

Sliced Tomato Salad with Pistachio Mint Pesto

When tomatoes are at their peak in the summertime, there’s no shortage of ways to use them. Simple sliced and seasoned tomatoes served on a plate are a standard accompaniment on southern dinner tables.

For me, tomato season starts with a tomato and mayonnaise sandwich, that’s non-negotiable. But once that’s out of the way, the next stop is a good tomato salad.

This recipe combines the best of the summer garden—juicy, ripe tomatoes with fresh herbs like mint and parsley. The great thing about this pesto is that it’s hand-chopped, so it keeps all the ingredients intact and full of their distinct flavors. No food processor is necessary, and that’s by design. This sauce isn’t meant to be too smooth or blended. It’s all about highlighting the brightness and intensity of each component.

Since this recipe is vegan, it works well on its own, but if you like adding cheese, feel free to add some parmigiano reggiano to the pesto or grate it over the top of the salad.

Main Ingredients:

Tomatoes: Use the ripest tomatoes you can find, whether you’re pulling them from your garden or picking them up at the market. Heirloom or any variety works here, as long as they’re juicy and ripe.

Pistachios: These add a crunchy texture to the pesto, and a rich nuttiness. 

Mint and Parsley: Fresh mint and parsley give the sauce its herbacious backbone. Be sure to use the freshest you can.

Pin

Print

Sliced Tomato Salad with Pistachio Mint Pesto

0.0 from 0 votes

Course: Salad, Sides, Vegetarian

This recipe combines the best of the summer garden—juicy, ripe tomatoes with fresh herbs like mint and parsley.

Servings

6

servings

Prep time

10

minutes

Marinate

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 3 tomatoes, heirlooms

• 3/4 cup pistachios, shelled

• 3 oz lemon juice

• 1 1/2 cup mint, packed leaves

• 1 1/2 cups parsley, packed leaves

• 2/3 cup   olive oil

• 1 garlic cloves, grated on a microplane

• salt & pepper to taste

Method

• Hand-chop the pesto: Chop the pistachios, mint, parsley, and garlic individually until fully chopped but not pulverized. When each ingredient is done, transfer it into a mixing bowl.
• Mix: Stir the olive oil and lemon juice into the chopped ingredients. Add salt and pepper to taste. Let marinate for at least 30 minutes at room temp or 3 hours in the fridge. Let come to room temp before using.
• Prep the tomatoes: Slice the tomatoes into thick rounds, about 1/4-1/2 inch, and set them aside.
• Assemble the salad: Lay the tomato slices out on a serving platter—season with salt and pepper. Spoon the pesto over the top, spreading it evenly over the tomatoes.
• Serve: Let the salad sit for 5-10 minutes to allow the pesto to marinate the tomatoes before serving.

Field Notes

• Add Parmigiano Reggiano to the pesto, or dust the top of the salad to serve if you like.