The heat is on in Athens, Georgia …the perfect time to enjoy cold salads! I make different salads every week for my store, Phickles Phun Foods and this one has been a real winner. It’s easy too …and is a tasty option for using up the beautiful summer heirloom tomatoes available at local farmers markets during the hot months.  I’m fortunate to have a master gardener as a neighbor…so this beauty was given to me over our backyard fence!

 I sliced one medium sized heirloom tomato into bite-sized wedges. 

 Next I rinsed and drained two cans of chickpeas and put them into my salad bowl.  

 In my blender… I added 2 cups fresh basil leaves, 4 cups fresh baby arugula, 2 teaspoons minced garlic, 4 tablespoons white wine vinegar, 6 tablespoons olive oil & a dash of seasalt and black pepper. 

Pulse these ingredients in the blender until puréed. Then pour the purée over the chickpeas.  

   Next, add the sliced heirloom tomato to the bowl and toss to get all the peas and tomatoes coated with the arugula vinaigrette.  
 I love this salad just like this but it’s also yummy with a sprinkle of crumbled feta cheese. 

I hope you all are enjoying summertime and taking time to eat tomatoes!    

If it ain’t phun…don’t do it!  ~angie