Heirloom Tomato, Plum & Mozzarella Salad with Oven-Fried Chickpeas

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A take on a simple Caprese salad, this is one of those recipes that’s super simple and is worth splurging on some high quality ingredients to accentuate flavors. Even though this salad is a classic, I generally only make it around this time of the summer, when I see all the fresh tomatoes at the farmers market. Seriously. It makes a HUUUGE difference! I found mozzarella, heirloom tomatoes, and plums at the farmers market and used my own basil for this. It doesn’t have to be expensive, but trying to get the freshest ingredients possible will really make this pop.

Heirloom Tomato, Plum & Mozzarella Salad with Oven-Fried Chickpeas
Serves 4

  • 1/2 cup balsamic vinegar
  • 4 oz. fresh buffalo mozzarella (I used small balls and sliced them half)
  • 1 cup baby heirloom tomatoes, sliced in half
  • 1-2 plums, diced (depending on size, you can also try this with nectarines)
  • 1 batch of paprika oven-fried chickpeas (see recipe here)
  • small handful of basil, chiffonade
  • olive oil, to taste
  • sea salt and pepper, to taste

There’s isn’t much to say here with directions, other than assembling your salad. The only cooking part is reducing down the balsamic vinegar so it becomes much thicker and slightly sweet. To do this, pour balsamic vinegar into a small sauce pot and place on low to medium heat. Bring the vinegar to a boil, and then reduce to a simmer. Let simmer until the liquid reduces by about half, and is noticeably thicker, about 5-8 minutes. You can do this ahead of time and set aside.

Once your glaze is ready, toss your mozzarella, plums and tomatoes lightly. Top with chickpeas and basil, and then finish with a dash of sea salt and a drizzle of balsamic glaze then eat!

 

 

 

 

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