tomato-chickpea salad

This quick, throw-together side is perfect for grilling season and is so versatile. Add your favorite diced vegetables. Sub zucchini for the cucumbers or beans for the chickpeas, change up the herbs, toss in marinated mushrooms/artichokes, place on a bed of fresh greens, or leave out the olives. However you toss it, tomato-chickpea salad lands for the win for summer. Use my vinaigrette, which will keep a few days in the fridge, or sub your favorite. If taking to a picnic, drizzle the salad with a little oil to keep it moist as you travel, but don't add the basil vinaigrette until just before you eat.

Servings: 4 servings

Author: More Time at the Table/Alyce Morgan

Ingredients

1 cup small fresh mozzarella balls (ciliegin– about 18 1-inch balls or 6 ounces
1 cup cherry tomatoes – about 18
½ cup 1-inch pieces of peeled, diced cucumbers -- half a cucumber or so
½ cup whole pitted kalamata olives
½ cup cooked chickpeas – about half a 15.5-ounce can drained
2 tablespoons minced red onion or scallions
Kosher salt, fresh ground black pepper, crushed red pepper

Basil and Parsley Vinaigrette

4 tablespoons each minced fresh parsley and basil reserve a sprig of the herbs for garnish
¼ cup red wine vinegar
1 clove garlic, minced
1 tablespoon Dijon-style mustard
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1-2 drops hot sauce
½ cup extra virgin olive oil

Instructions

Toss the salad ingredients: In a medium bowl, toss carefully together the mozzarella, tomatoes, cucumbers, olives, chickpeas and onion. Sprinkle with ¼ teaspoon each kosher salt and fresh ground pepper, and a 1/8 teaspoon crushed red pepper and stir again gently.
Make the vinaigrette: In a small bowl, whisk together parsley, basil, vinegar, garlic, mustard, salt, pepper, and hot sauce. Whisking, slowly drizzle in the olive oil until vinaigrette is emulsified. Alternately, you can shake together all of the ingredients in a small, tightly sealed jar or use a food processor. Taste and adjust seasonings.
Add vinaigrette to salad and serve: Drizzle about half of the vinaigrette over the cheese and vegetables. Stir until ingredients are well-coated. Taste, adjust seasonings, adding more vinaigrette as needed. Garnish with reserved sprig of herbs. Serve at room temperature. This salad is best the day it’s made.

Notes

OPTIONAL: If you really like basil, add a few tablespoons more, minced, after you mix the vinaigrette into the salad.