Tomato & Herb Salad
Featuring: Sweet Basil Extra Virgin Olive Oil & Pomegranate Balsamic Vinegar
Ingredients:
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Fried Chickpeas & Capers
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6 tablespoons Sweet Basil Extra Virgin Olive Oil divided
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3 tablespoons brine packed capers, drained and patted dry
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1/2 cup chickpeas (if from the can drained and patted dry)
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pinch of smoked paprika
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pinch of fine sea salt
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Salad
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2 tablespoons Pomegranate Balsamic Vinegar
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1 tablespoon Dijon mustard
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1 teaspoon honey
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2 tablespoons minced dill + additional sprigs for garnish
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2 tablespoons minced basil, + full leaves for garnish
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1 tablespoon minced parsley + additional sprigs for garnish
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1/4 cup Sweet Basil Extra Virgin Olive Oil
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1/4 teaspoon kosher salt
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freshly ground black pepper
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2 1/2 pounds assorted heirloom tomatoes, sliced
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1 pint cherry tomatoes, sliced in half
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crumbled feta cheese for serving (optional)
Instructions:
Heat 3 tablespoons of sweet basil extra virgin olive oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain.Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
Whisk together the pomegranate balsamic vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the sweet basil extra virgin olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.
Enjoy!
