Heirloom Tomato Salad with Pistachios

What’s better than a fresh tomato salad when they’re ripe and in season? This salad is as simple as can be, with thin slices of heirloom tomatoes, sprinkled with balsamic vinegar and olive oil, fragrant basil, and chopped and toasted pistachios. Heirloom tomatoes, also known as heritage tomatoes, don’t always look perfect, but they always make up for it in taste! They’re generally larger and less uniform in shape than regular tomatoes, and they come in a variety of colours. Pick heirlooms for any dish where the tomato is the star, like this beautiful and easy summer salad. Inspired by pranasnacks.com

Heirloom Tomato Salad with Pistachios

Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

 6 heirloom tomatoes preferably in a variety of colours
 2 sprigs fresh basil
 ½ cup PRANA organic raw shelled pistachios
 3 tbsp extra virgin olive oil
 2 tbsp balsamic vinegar
 PRANA unrefined Algarve sea salt, to taste

Nutrition Facts

Servings 4


Amount Per Serving
Calories 182
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 4mg2%
Sodium 262mg11%
Potassium 992mg29%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 2g
Protein 6g12%

Vitamin C 39%
Niacin 28%
Vitamin B6 34%
Folate 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

Cut the tomatoes into thin slices. Coarsely chop the larger leaves of basil but keep the smaller leaves intact.

2

In a small frying pan, dry roast the pistachios for 2 to 3 minutes. Let cool before coarsely chopping.

3

On a plate, place the tomato slices and sprinkle the basil and pistachios on top of them. Lightly drizzle with olive oil and balsamic vinegar, and season with salt and pepper

Healthy weight Loss

Ingredients

 6 heirloom tomatoes preferably in a variety of colours
 2 sprigs fresh basil
 ½ cup PRANA organic raw shelled pistachios
 3 tbsp extra virgin olive oil
 2 tbsp balsamic vinegar
 PRANA unrefined Algarve sea salt, to taste

Directions

1

Cut the tomatoes into thin slices. Coarsely chop the larger leaves of basil but keep the smaller leaves intact.

2

In a small frying pan, dry roast the pistachios for 2 to 3 minutes. Let cool before coarsely chopping.

3

On a plate, place the tomato slices and sprinkle the basil and pistachios on top of them. Lightly drizzle with olive oil and balsamic vinegar, and season with salt and pepper

Heirloom Tomato Salad with Pistachios
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