Name: Tomato and Chickpea Salad
Total time: 35 min
Ingredients: 1 pound tomatoes , cored and cut into ½-inch pieces; 1 (15-ounce) can chickpeas , rinsed; 1 green bell pepper , stemmed, seeded, and cut into ½-inch pieces; ¾ cup whole almonds , toasted and chopped; ½ cup thinly sliced shallots; ⅓ cup coarsely chopped fresh mint; 3 tablespoons extra-virgin olive oil; 1½ tablespoons sherry vinegar; 2 garlic cloves , minced; 1½ teaspoons table salt; ¾ teaspoon smoked paprika; ½ teaspoon pepper

Why This Recipe Works

Romesco, a classic sauce from Catalonia, Spain, is a mix of tomatoes, peppers, garlic, onions, almonds, and olive oil all blended (or pounded) together. We decided to create a fresh, hearty salad based on the same flavors using chopped fresh tomatoes and green bell pepper—instead of the traditional red—for its vegetal flavor and emerald-green color. Two minced garlic cloves, some sliced shallots, plenty of extra-virgin olive oil, and sherry vinegar brought depth and interest. A little smoked paprika gave the salad complex smoky undertones, and some fresh mint balanced out the intensity of the other players with its fresh and cool flavor. To get the most crunch and flavor out of the almonds, it was important to toast them well before adding them to the mix. And for heft, we stirred in a can of chickpeas. Before serving we allowed the salad to sit for 20 minutes so that the flavors could meld and the chickpeas could soak up their share of the flavorful dressing.

Before You Begin

This salad is best made with ripe, in-season heirloom tomatoes. If those are not available, opt for ripe tomatoes on the vine that are tender to the touch. Two large shallots, or three medium, should be enough to yield the ½ cup of sliced shallots called for here.