Puttanesca Chickpea Tomato Salad
If you have some cherry tomatoes waiting to be harvested, or some you bought at the store and you want to do something other than a salad, try this!
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Ingredients
- 3/4 lb cherry tomatoes, halved
- 1- 15 oz can chickpeas, drained, rinsed, skinned
- 10 Kalamata olives, pitted, halved and sliced
- 1 oz Parmigiano-Reggiano cheese, sliced, diced into very small cubes This is between 3-4 T.
- 1-1/2 T drained capers
- 1/2 t finely minced garlic
- 1 T fresh basil chiffonade or 1 t dried-see note below
- 1 T fresh oregano, chopped or 1 t dried-see note below
- 1 T Italian flat-leaf parsley, choppped or 1 t dried-see note below
- 2 T extra virgin olive oil
- 1 T fresh lemon juice
- 1/4 t Kosher salt
Instructions
- Combine everything BUT the salt in a large bowl. Stir and let it sit for about 10 minutes.
- Add the Kosher salt and stir gently once more to distribute.
- After 10 minutes, taste and adjust seasonings to your preference. Keep in mind, these flavors will meld together the longer they are sitting. I don't add any more salt because cheese and olives add just the right amount for me!
- Refrigerate until serving. (I even think it tastes better the next day!)
Notes
If using dried herbs, you may need to let the dish sit longer in fridge before serving to allow the herbs hydrate to infuse more of their distinct flavors.