Add the lemon juice, basil, honey, salt, pepper and olive oil to a jar or container with lid. Shake with the lid on and set aside.

Add the pistachios to a skillet and heat over medium-low heat. Toast, turning often until fragrant and browned, remove from the pan to a small bowl to cool. Once cooled, chop. Add the pistachios to the lemon dressing.

Cut the tomatoes into wedges and arrange on a serving plate and pour over the dressing. Crumble the feta and sprinkle the chopped basil over the tomatoes and serve.