Heirloom Tomato Bonanza

The farmer's market is overflowing with the season's final crop of heirloom tomatoes. They are best served in all their jewel-toned glory with fresh mozzarella and roughly torn basil leaves, and drizzled with sea salt, black pepper and extra virgin olive oil. Summer in a mouthful!

Tomato Chickpea Feta Salad

This is one of my favourite, year-round salads, even more delicious when made with sweet, ripe, summer tomatoes. Once the prep-work is done, the salad comes together in a jiffy, and is best made a day ahead to allow the flavours to steep.

Ingredients 

1 lbs [½ kg] grape or cherry Tomatoes, cut in half
1 can [16 oz / ½ kg] Chickpeas, drained and thoroughly washed
16 oz. [½ kg] Feta cheese, cut into ½” cubes
4 cloves Garlic, finely minced
½ cup Parsley, finely chopped
1/8 tsp freshly ground Black Pepper
Salt (to taste)
1/3 cup extra virgin Olive Oil

1. In a large bowl, gently mix tomatoes, chickpeas and feta with a spatula or wooden spoon, taking care not to bruise the tomatoes. 
2. Add the rest of the ingredients, and toss well. Cover with plastic wrap and refrigerate for at least 3–4 hours, and preferably up to a day. 
3. Remove from fridge and serve at room temperature.