Cherry Tomato Salad, A Wedding
The cherry tomatoes are in! For the last two weeks, I’ve been going out every couple of days to grab a handful of ripe cherry tomatoes to make simple and light summer dishes, and found a new favorite. Cherry tomatoes quartered with a handful of chickpeas, some fresh basil, a tablespoon of good olive oil, and either balsamic vinegar or a red wine vinegar and white wine vinegar mixture. It’s simple yet flavorful. To make it more of a meal, I’ll put in pearled mozzarella and toasted bread (or croutons). The dish has plenty of variations – a google search of ‘cherry tomato chickpea salad’ will turn up some interesting results to find the flavors one prefers.
August has been busy – I had a short break between summer and fall classes, and during that time, my brother married his grade school sweetheart. You heard that right – grade school. These two kids have been dating (with a few breaks, of course) since 7th grade. They were both so excited, so beautiful. Hope the end of summer and beginning of fall has been good to you so far.