From Julia at Rancho Gordo:
I’ve developed a real love for summer-ripening Early Girl tomatoes. To me, they’re the perfect salad tomato: meaty, sweet, and juicy, but not so juicy that they result in a mushy salad. I’ve also developed a (possibly unhealthy) obsession with French feta cheese made from sheep’s milk. Every week I buy a big chunk of it, put it in brine in a plastic container and crumble it over just about anything. Sometimes I eat it plain. It has a rich creaminess that I haven’t found in other feta cheeses. Chopped cucumber would be a nice addition to this salad for extra crunch.
- 4 medium or 2 large ripe tomatoes, roughly chopped, or 1 pint cherry or grape tomatoes, halved
- 3 tablespoons olive oil, plus more for drizzling
- Rancho Gordo pineapple vinegar or white wine vinegar to taste
- Salt flakes and freshly ground pepper
- 2 cups cooked Rancho Gordo garbanzo beans, drained
- 2 ounces French sheep’s milk feta cheese, crumbled (about 1/2 cup)
- 1/4 of an onion, finely chopped
- 1/4 cup chopped fresh cilantro, flat-leaf parsley, or mint
Serve 2 to 4
- In a serving bowl, combine tomatoes, olive oil, vinegar, and salt and pepper. Leave to rest for at least 20 minutes.
- Add the chickpeas, feta, onion and coriander to the tomatoes and mix gently. Season with additional salt and pepper, drizzle with additional olive oil and serve.