Preheat your oven to 300°F (150°C). Spread the raw pistachios evenly on a sheet tray.

Roast the pistachios in the preheated oven for about 15 minutes until golden brown.

Slice the scallions thinly and rinse under cold water; pat dry and set aside.

Core each tomato and cut them into wedges. Toss with sea salt, pickled jalapeños, two-thirds of the roasted pistachios, and two-thirds of the sliced scallions.

Transfer the seasoned tomato mixture into a serving bowl, leaving behind any excess liquid.

In a small pot, heat a drizzle of olive oil and add cracked cumin seeds; cook for about 20 seconds.

Drizzle the cumin oil over the tomato mixture, then sprinkle remaining scallions and pistachios on top.