Tomato Salad with Crispy Chickpeas, Feta & Herbs
Tomatoes for lunch and relaxing afterwards in a hammock. This is what a lazy, delicious summer day looks like when it's really hot and real food isn't until the evening!
For the chickpeas & capers:
| Ingredients (4 servings) | ||
|---|---|---|
| 6 | tablespoon(s) | vegetable oil |
| 3 | tablespoon(s) | capers in salt, washed, drained and patted dry |
| 150 | g | cooked chickpeas (canned) |
| 1 | teaspoon(s) | smoked paprika powder |
| salt | ||
For the salad:
| Ingredients (4 servings) | ||
|---|---|---|
| 1.2 | kg | mixed tomatoes |
| 250 | g | cherry tomatoes, red and yellow |
| 2 | tablespoon(s) | red wine vinegar |
| 1 | tablespoon(s) | Dijon mustard |
| 1 | teaspoon(s) | honey |
| 1 | bunch | dill, roughly chopped |
| 1 | bunch | basil, leaves torn |
| 1/2 | bunch | parsley, roughly chopped |
| 5 | tablespoon(s) | olive oil |
| 1 | pinch(es) | salt |
| some | freshly ground black pepper | |
| 100 | g | feta cheese for garnish |
Preparation:
- For the crispy capers, heat the oil in a pan and add the capers. Fry, stirring occasionally, until buds are popped and crispy, about 3 minutes.
- Remove with a slotted spoon and add the well-patted dry chickpeas to the oil. Fry on high heat until crispy, about 7-8 minutes. Lift out, drain on kitchen paper and season with paprika powder and salt.
- Mix a vinaigrette of honey, vinegar, mustard and oil with salt and pepper.
- Slice the tomatoes and divide the cherry tomatoes lengthwise. Mix with the chopped herbs, place on a serving plate and drizzle with the dressing.
- Spread the capers and chickpeas on top, crumble over the feta and serve.
