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LAist Cooks: Summer Salad
This past weekend's various 4th of July gatherings had folks all around LA--and the U.S. of A.--gathering 'round the table and feasting on tasty summer fare. Oftentimes these get togethers require a guest bring something to said table, and while it's easy to just hop in to Gelson's or Whole Foods to pick up something pre-made, it's also fantastically rewarding to make something in your own kitchen. Summer means bright colors and bold flavors; light, fresh fare that refreshes a heat-weary palate and uses some of the tasty ingredients that are plentiful. We recently made a gorgeous Summer Salad of Tomatoes, Broccoli and Chick Peas to bring to a party, and it went over well. LAist encourages you to get cookin' too--all you need for good pot luck eats is a pot, some luck...and our recipe for a great savory Summer Salad. We took a recipe from here, and made some modifications--mostly in the quantity, which we doubled, but most notably in the main ingredient: Tomatoes. Instead of cherry tomatoes, which to us leave a lot to be desired, we substituted beautiful chunks of vine-ripe tomatoes in three radiant hues: classic red, yellow, and orange. The result was a refreshing, attractive and delicious side dish that was easy to make. Get our recipe after the jump, and follow along with us in pictures, too.
Summer Salad with Tomatoes, Broccoli, & Chick Peas
2 lbs tomatoes (red, orange, yellow)
2 lbs broccoli, cut into florets
2 cans chick peas, drained & rinsed
4 tbsp olive oil
4 tbsp red wine vinegar
2 tbsp dijon mustard
1/2 cup red onion, diced
salt & pepper to taste
Trim broccoli into florets and steam until tender, but slightly crisp.
Quarter and de-seed tomatoes. A mix of red, yellow, and orange makes for a lovely variety of color and taste. Cut tomatoes into thumb-sized chunks and put in large mixing bowl.
Dice red onion and set aside.
Whisk olive oil, red wine vinegar, dijon mustard, red onion, and salt and pepper.
Add the broccoli and chick peas (drained and rinsed) to the tomatoes, and then add the dressing. Toss evenly and refridgerate. Serve cold.
Serves approx. 12*
*This is easily halved for a smaller group.