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...
- Serves: 4 persons
Ingredients
- 6EL vegetable oil
- 3EL capers in salt, washed, drained and patted dry
- 150g cooked chickpeas (canned)
- 1TL smoked paprika powder
- salt
- 1 ⅕kg mixed tomatoes
- 250g cherry tomatoes, red and yellow
- 2EL red wine vinegar
- 1EL Dijon mustard
- 1TL honey
- 1Bund dill, roughly chopped
- 1Bund basil, leaves torn
- ½Bund parsley, roughly chopped
- 5EL olive oil
- 1Prisen salt
- etwas freshly ground black pepper
- 100g feta cheese for garnish
Instructions
Step 1
Preparation:Step 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.Step 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.Step 4
Mix a vinaigrette of honey, vinegar, mustard and oil with salt and pepper.Step 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.Step 6
Spread the capers and chickpeas on top, crumble over the feta and serve.