Watermelon and Tomato Salad

 Salad:

• 1 cup diced watermelon
• 1 cup cherry tomatoes, cut in half or quarters, depending on size 1/2 cup arugula
• 1 tablespoon fresh basil chiffonade, thinly sliced 1 tablespoon extra-virgin olive oil
• Sea salt, to taste
• Freshly cracked pepper, to taste
•  3 tablespoons crumbled feta
• 2 cups sumac-spiced Wonderful Pistachios (recipe below) 1 tablespoon aged balsamic vinegar

Note: If you do not have aged balsamic vinegar, use reduced balsamic or balsamic glaze, which can be found in most grocery stores. If you do not have sumac, plain Wonderful Pistachios with a hint of lemon will be a good substitute.

Sumac-Spiced Wonderful Pistachios:

• 2 cups Wonderful Pistachios 1 egg white
• 1 tablespoon fleur de sel or sea salt 1 tablespoon sumac or other spices

Note: Egg white is used as an adhesive to keep the seasonings coated to the pistachios.

Salad:

1. In a bowl, gently toss the watermelon, tomatoes, arugula, and basil with olive oil, salt, and pepper.
2. Crumble feta on top of the salad and sprinkle with the sumac-spiced pistachios.
3. Drizzle with aged balsamic vinegar.

Pistachios:

1. Toss all ingredients in a bowl. Make sure the pistachios are coated evenly.
2. Taste and adjust the seasoning as you see fit.
3. Place the pistachios on a cookie sheet lined with parchment paper, spacing out the nuts evenly.
4. Bake at 325°F for approximately 8 minutes or until golden brown.
5. After baking for 5 minutes, stir with a spoon to rotate the nuts, and continue to bake for another 3 to 5 minutes. This recipe can be made ahead of time and stored up to three days in advance.