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...

Ingredients

• 6 EL vegetable oil
• 3 EL capers in salt, washed, drained and patted dry
• 150 g cooked chickpeas (canned)
• 1 TL smoked paprika powder
• salt
• 1.2 kg mixed tomatoes
• 250 g cherry tomatoes, red and yellow
• 2 EL red wine vinegar
• 1 EL Dijon mustard
• 1 TL honey
• 1 Bund dill, roughly chopped
• 1 Bund basil, leaves torn
• 0.5 Bund parsley, roughly chopped
• 5 EL olive oil
• 1 Prisen salt
• etwas freshly ground black pepper
• 100 g feta cheese for garnish

Steps

1. Preparation: 
2. 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.
3. 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.
4. Mix a vinaigrette of honey, vinegar, mustard and oil with salt and pepper.
5. Slice the tomatoes and divide the cherry tomatoes lengthwise. Mix with the chopped herbs, place on a serving plate and drizzle with the dressing.
6. Spread the capers and chickpeas on top, crumble over the feta and serve.