Feta Caprese
with chopped pistachios
This salad is bit of a spin on the traditional caprese. Instead of slicing up whole tomatoes, I used cherry tomatoes, cutting them in half. I kept the basil but swapped mozzarella with feta. I added in chopped pistachios for a bit of crunch, and since I didn’t have any balsamic vinegar in my pantry when I first made this, I whipped up my favorite honey, apple cider vinaigrette. This variation to your traditional caprese is too good not to share! It’s simple, refreshing, sweet and full of flavor.
I’d say it serves about 4 people, but my husband and I both take large portions and then I end up finishing it off. This salad can go with so many dishes. I’ve served this alongside blackened salmon sewers, and I’ve also served it alongside oven roasted chicken with egg noodle pasta with butter. But no matter what you serve it with…you can’t go wrong including it at your dinner table!
Ingredients:
2 cups cherry tomatoes, halved
2 oz (60 g) feta cheese, chopped
1/2 cup basil leaves, roughly chopped
1/4 cup shelled pistachios, finely chopped
Dressing:
1/4 cup extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/4 tsp crushed red pepper flakes
1/2 tsp fine pink Himalayan salt, plus more to taste
Freshly ground pepper, to taste
Instructions:
In a large serving bowl, combine the tomatoes, feta basil and pistachios.
in a small bowl, whisk together the olive oil, vinegar, honey, red pepper flakes, salt and pepper. Taste, and continue to add more pinches of salt until the flavor pops.
Pour the dressing on top of the salad and toss to combine.
