Heirloom Tomato Salad with Creamy Whipped Feta & Pistachio Pesto
Recipe by Chef Anne Sjostrom
I love this elevated version of a classic tomato basil salad, featuring a creamy whipped feta base and topped with pistachio pesto.
This seasonal dish comes together quickly with these three base ingredients, but consider adding additional toppings such as your favorite torn herbs (I love adding a mix of sweet, Thai, and purple basil, as well as mint), chopped nuts, smashed olives, or lemon zest. Here, I kept it simple, adding a drizzle of good olive oil, fresh-cracked pepper, and flaky finishing salt.
Yields
This recipe yields 4-5 generous side salad portions or dinner for 2, accompanied by crusty bread.
Ingredients
2 lbs of heirloom tomatoes, washed, cored, and sliced into large pieces
Good Eggs Kitchen Whipped Feta Spread
Good Eggs Kitchen Pistachio Pesto
Directions
Remove the whipped feta spread from the refrigerator and let it come to room temperature for 10-15 minutes. Spread a layer out onto your serving platter. Top with tomatoes, and drizzle with pesto sauce. Season with salt and fresh cracked pepper, then garnish with additional olive oil.
Serve immediately.
Enjoy the recipe or take inspiration for these seasonal Meal Kits :
Burrata Cheese with Burst Cherry Tomatoes Kit
Peach Panzanella with Burrata & Mint
