Tomato Salad with Chickpeas and Feta
The rich but bright marinade on this swordfish would work well with shrimp, scallops, or tuna. Or use them all to make a mixed-seafood brochette.
- 2 ½ pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
- 1 garlic clove, grated
- 1 ½ teaspoons kosher salt (Diamond Crystal)
- 1 (15-ounce) can chickpeas, drained
- 1 (7-ounce) block feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil, plus more to taste
- ¼ teaspoon black pepper
- Handful of basil leaves
- ¼ cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
- ¼ cup roasted, salted pepitas, roughly chopped
- ¼ cup roasted, salted almonds, roughly chopped
- ¼ cup roasted, salted pistachios, roughly chopped
- ½ cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
- 1 tablespoon toasted sesame seeds
- ¼ to ½ teaspoon chile powder or red-pepper flakes
- ½ teaspoon kosher salt
- Black pepper
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping..
Source: Hetty McKinnon Peak- Tomato Salad with Chickpeas and Feta