Heirloom Tomato Fattoush Salad

This is the perfect recipe to use up those late-season tomatoes. Red onions contain inulin, a microbiome superfood. When you cut them and let them sit for a few minutes, they undergo an enzymatic change that further heightens their superstar status. With chickpeas and a tangy, lemony yogurt base, this salad packs enough of a protein punch to serve as a light lunch.

Adapted from Love and Lemons Everyday.

Croutons

2 cups diced substantial bread, like Italian or Baguette bread

1 cup chickpeas, drained and rinsed (1/2 of a 15 oz can)

2 TBLSP Olive oil

¼ tsp kosher salt

1 tsp za’atar (optional)

Tomato Salad

2 TBLSP olive oil

1 TBLSP lemon juice

1 TBLSP sherry vinegar

½ tsp kosher salt and a few grinds of black pepper

1 clove garlic, minced

¼ cup red onion, thinly sliced

½ English cucumber, thinly sliced (1 ½ cups)

3 heirloom tomatoes (a mix of colors is pretty), cut into chunks (4 cups)

Yogurt base

½ cup whole milk Greek yogurt

1 tsp lemon

¼ tsp kosher salt

To make the croutons:

Drizzle 2 TBLSP oil into a non-stick pan. When hot, add the cubed bread and toss to coat until browning in places (you have to watch it, but it’s not as likely to burn as when I toast them in the oven). Add the chickpeas and toss until warmed through and dried out a little. Sprinkle with ¼ tsp salt and the za’atar, if using. Set aside.

Tomato salad:

In a medium-sized bowl mix together 2 TBLSP olive oil, sherry vinegar, 1 TBLSP lemon juice and salt and pepper. Add the garlic, onions, cucumber and tomatoes.  Set aside to marry.

 Yogurt base:

Mix the yogurt, 1 tsp lemon juice and ¼ tsp salt.

To assemble:

Spread the yogurt mixture in the bottom of a serving dish or on a platter. Pile the tomato mixture on top, holding back extra juices, if it seems too watery. Top with the croutons and scatter mint on top.