Who doesn’t love a fresh, in-season, heirloom tomato? These pleasantly asymmetrical fruits are sweet, tangy, and savory with a rich, meaty texture. And to enjoy these summery treats, less is more — a simple dressing and a handful of herbs are all you need to accentuate such a flavorful bounty.
Restauranteur Sabrina Rudin, founder of Spring Café Aspen, gets how to treat a fresh, ripe heirloom. Her tomato and chickpea salad is a minimalistic, plant-based side dish that’s easy to pop into a lunch box or serve alongside grilled protein. While a couple of heirlooms are the main star, a few plum tomatoes add some extra heft. Green peppers lend a pop of gentle spice while chickpeas contribute a distinct heartiness (and boost of protein) to each bite. Goat cheese or feta (whichever you’ve got in the fridge) guarantees a smooth creaminess — keep in mind that feta is the saltier, brinier option, though.
For a dressing, you’ll toss the veggies in an acidic, flavorful combo of olive oil, lemon juice, and balsamic vinegar (all ingredients you probably already have on hand). Sweet, savory basil leaves tie everything together with an aromatic, pungent finish. And good news for visual learners: Rudin has posted a video tutorial explaining how to make the dish — truly, it can’t get any easier.
Heirloom Tomato and Chickpea Salad Recipe
Ingredients
- 2 large heirloom tomatoes
- 5-6 plum tomatoes
- 4 small green peppers
- 1 cup chickpeas
- ½ cup soft marinated goat or sheep feta, like Meredith’s Dairy
- ¼ cup olive oil
- Juice of one lemon
- 3 tbsp balsamic
- Salt and pepper to taste
- ½ cup fresh basil leaves torn
Instructions
- Chop, place in a bowl, dress, and enjoy!
Recipe courtesy of Sabrina Rudin, creator, entrepreneur, and the founder and owner of Spring Café Aspen.
