Watermelon and Tomato Salad

Ingredients 1 cup diced watermelon 1 cup Cherry tomatoes (cut in half or quarters based on size) 3 Tablespoons crumbled feta ½ cup Arugula Sumac spiced Wonderful Pistachios 1T Fresh basil chiffonade (thinly sliced) 1T Fresh mint chiffonade (thinly sliced) 1T Olive oil 1T Aged balsamic Sea Salt (to taste) Freshly Cracked Pepper (to taste)

Sumac Spiced Wonderful Pistachios 2 cups Wonderful Pistachios 1 ea Egg White 1T Fleur de sel or sea salt 1T Sumac (or other spices)

Directions

In a bowl, season and gently toss; watermelon, tomato, arugula, basil, Pairs well with 2019 Rosé mint with Olive oil, salt and pepper. Crumble feta on top salad and sprinkle with sumac pistachios; drizzle with aged balsamic vinegar

For the Pistachios: Toss all ingredients in a bowl; make sure they are coated evenly. Taste and adjust seasoning as you see fit. Place on a cookie sheet lined with parchment; space out nuts evenly. Bake at 325 for approx. 8 minutes or until golden brown. After baking for 5 minutes stir with a spoon to rotate nuts; and continue to bake another 3-5 minutes. (can be made ahead and stored up to 3 days in advance)

If you do not have aged balsamic, use reduced balsamic or balsamic glaze (which can be found in most grocery stores)

If you do not have sumac plain pistachios with a hint of lemon will be a good substitute.

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