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3 Tbsp extra-virgin olive oil
3 tsp D’vash Date Nectar
2 tsp white balsamic vinegar (or white wine vinegar)
½ tsp ground sumac
Salt, to taste
Freshly ground white pepper, 3-4 grinds of the pepper mill

500-600 g mixed tomatoes, ripe but not overripe otherwise they will not cut cleanly (I used 1 beefsteak, 1 coeur de boeuf and several baby plum tomatoes)
2 nectarines, ripe but not overripe otherwise they will be difficult to cut cleanly
250 g barrel-aged Greek feta
2 spring onions
20 g (a big handful) fresh flat-leaf parsley leaves, whole
40 g (a handful) shelled pistachios
10-11 large fresh mint leaves

Freshly ground white pepper
½ tsp ground sumac



Make the dressing
Use a lidded jar, as this is easier for mixing and storage.
Place all dressing ingredients in jar, put the lid on and shake well. Give it a taste and add more salt if needed.
If you don’t have a lidded jar, place all the ingredients in a small bowl and mix using a fork or a whisk.
Set aside.

For the salad
To toast the pistachios, add them to a dry, small pan and place over medium heat. Toast them, stirring regularly so they don’t burn, until they become fragrant. Empty them immediately onto a plate and let them cool. Then, chop them roughly.

Cut the tomatoes into different shapes —slices, wedges, cut the small ones in half or quarter them— in order to have variety on the plate.
Cut the nectarines into wedges without peeling them.
Slice the spring onions and cut the fresh mint leaves chiffonade (long, thin strips). Chiffonade is a way to cut large leafy herbs like basil, sage, mint etc. To do that, stack the mint leaves on top of each other, roll them up tightly (rolling from the wide side of the leaves) and cut the roll into thin, long strips.

Assemble the salad
Take a large platter and spread the parsley leaves.
Arrange the slices/pieces of the large tomatoes on top and tuck the nectarines among them. Place the small tomatoes among the rest of the ingredients and sprinkle with some salt.
Scatter the spring onions all over. Crumble the feta and sprinkle it around the plate, then scatter the chopped pistachios and mint on top.
Drizzle the dressing over the salad and finish by sprinkling with ½ tsp of sumac and by grinding a little white pepper.
Serve immediately and enjoy!

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