Green Tomatoes with Pistachio Relish

Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. Chef James Syhabout makes it by pickling shallots, capers, pistachios, and pink peppercorns overnight in Champagne vinegar and olive oil. It’s awesome on tomatoes, but he also likes using it on fish.


    • ⅓ cup salted roasted pistachios (coarsely chopped)
    • ⅓ cup very finely chopped shallots
    • 2 tablespoons small capers (rinsed)
    • 2 tablespoons Champagne vinegar
    • 2 teaspoons sugar
    • 1 teaspoon pink peppercorns (crushed)
    • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
    • Sea salt
    • 4 Green Zebra or other ripe green heirloom tomatoes (very thinly sliced)
    • Small basil leaves (for garnish)


  1. In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons of olive oil; season with sea salt. Refrigerate the relish overnight.
  2. Arrange the tomato slices on plates. Drizzle lightly with olive oil and sprinkle with sea salt. Stir the relish and spoon it over the tomatoes. Garnish with basil leaves and serve.