Citrus Tomato Salad with Pistachios

I’m frequently inspired by the places I go and the meals I eat. Recently on a trip to Washington, D.C. I was struck by a delightful and simple tomato citrus salad. It was beautifully composed and had very distinct flavors. With the farmers markets still stocked with big, juicy tomatoes and my garden still heavy with basil, I created my own version. With a drizzle of good olive oil, a squeeze of orange juice and some fresh basil, this is a perfect appetizer or light lunch. Customize your own salad with a variation on the type of nuts or by adding fresh burrata or mozzarella cheese.

Tomato Citrus Salad

  • 1 large heirloom tomato
  • 2 navel oranges
  • 1 avocado, pit removed and cut into slices
  • 2-3 tablespoons extra-virgin olive oil
  • 1/4 cup pistachios, finely chopped
  • Juice of half an orange
  • Sea salt and freshly ground pepper, to taste
  • 4-5 fresh basil leaves, finely chopped

Using a sharp serrated knife, cut the tomato into thick slices. Carefully slice the peel and pith off of the orange and slice it into rounds. Arrange the tomato, orange and avocado slices on a plate. Drizzle the olive oil over the plate, sprinkle with the chopped pistachios and add a squeeze of orange juice. Season with salt and pepper and add the fresh basil. Serves 2.

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