Its officially summer! And I am back from vacation after eating my weight (and then some) in pasta and gelato, so that means it's salad time. This is one of my favorite salads to whip up when it's too dang hot to turn on the oven or even the grill. It's inspired by a similar salad on How Sweet Eats blog and can easily be customized with what's in season. I cannot wait for our garden to get going because this is even more incredible when the zucchini and tomatoes are picked fresh.
I keep thinking about all the incredible tomatoes in Italy. We had a caprese salad almost every day. I can't wait to share more about the trip in an upcoming post. We had the most incredible time, and there were so many things I wish I had known before going. But I have so many photos to edit and I'm still crazy jet lagged so the post will come soon I promise!
Back to this salad. The honey-lime-garlic dressing Jessica from How Sweet Eats made is what takes it over the edge. And its great to bring for lunch at work because the longer it sits, the longer the chickpeas soak in the deliciousness of the dressing. And after vacation, I definitely need to be bringing my lunch to work...
Chickpea + zucchini + tomato salad
Mix the chickpeas, zucchini, tomatoes and shallot in a bowl.
In a sauce pan, add the olive oil, vinegar, honey, lime juice and minced garlic. Heat over low heat, whisking until the garlic starts to sizzle. Take it off the stove and pour over the other ingredients. Top with fresh basil. Let sit in fridge for a half hour (or longer!) to let dressing adsorb. Enjoy!
Welcome to my blog! Here you'll find a behind the scenes look at the day-to-day life of a TV news reporter. I have a love for food, traveling and all things St. Louis. This is a place for me to write about my passions.