INGREDIENTS
Sweet Prince Tomatoes
1 ½ to 2 pints Sweet Prince tomatoes, or cherry/grape tomatoes
1 teaspoon kosher salt
2 tablespoon Kosterina Green Goddess olive oil
1 teaspoon Kosterina Cucumber-Lemon Vinegar
½ teaspoon lemon zest
Black pepper, to taste
Greek Goddess Pesto
2 packed cups basil leaves
1 packed cup parsley leaves and tender stems
½ packed cup dill
¼ packed cup mint leaves
1 garlic clove, grated or minced
⅔ cup toasted pistachios
½ cup Kosterina Green Goddess olive oil, plus more as needed
1 cup crumbled feta
2 teaspoon Kosterina cucumber lemon vinegar
½ teaspoon kosher salt, plus more to taste
2 to 4 tablespoons reserved tomato water from the salted tomatoes
Zest of 1 lemon
Juice of ½ lemon, plus more to taste
Black pepper, to taste
Pasta Salad
1 pound dried fusilli pasta
4 to 5. Persian cucumbers, diced, (or 1 English cucumber)
½ cup feta, crumbled
¼ cup scallions, thinly sliced
½ cup mixed herbs, such as basil, dill, mint, and parsley
1 to 2 tablespoons Kosterina Green Goddess olive oil, for finishing
Lemon juice, to taste
Kosher salt and black pepper, to taste
DIRECTIONS
Cut tomatoes in half, toss with 1 teaspoon salt, and let sit for 20 minutes before straining and saving the water; toss tomatoes with olive oil, vinegar, lemon zest, and pepper.
Cook pasta until just past al dente, drain, rinse, and toss with olive oil. In a food processor, pulse basil, parsley, dill, mint, garlic, pistachios, feta, lemon zest, juice, vinegar, salt, and pepper until finely chopped; stream in 1/2 cup olive oil and 2 tablespoons tomato water until glossy.
Toss pasta with pesto, cucumbers, feta, pistachios, scallions, and herbs. Top with marinated tomatoes, additional feta, pistachios, herbs, pepper, and a generous drizzle of Green Goddess olive oil. Serve at room temperature. (Chef’s tip - it's even better the next day)
