Dishing Up the Dirt

Heirloom Tomato & Herb Salad

We’re still swimming in a sea of tomatoes here at Tumbleweed Farm and this simple late summer salad is absolutely perfect. Fresh herbs, juicy tomatoes, a tangy dressing, fried chickpeas and capers, plus a sprinkling of feta cheese make this salad so damn good that it’s reason enough to crack open a bottle of champagne and toast to the flavors of the season!

I hope you ell enjoy this tasty side dish as much as we do. Cheers from Tumbleweed Farm!

Heirloom Tomato & Herb Salad With Fried Chickpeas & Capers

Prep Time: 20 minutes    Cook Time: 10 minutes    Serves: 4

Fried Chickpeas & Capers
  • 6 tablespoons grapeseed oil (or another high heat oil) divided
  • 3 tablespoons brine packed capers, drained and patted dry
  • 1/2 cup chickpeas (if from the can drained and patted dry)
  • pinch of smoked paprika
  • pinch of fine sea salt
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons minced dill + additional sprigs for garnish
  • 2 tablespoons minced basil, + full leaves for garnish
  • 1 tablespoon minced parsley + additional sprigs for garnish
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2 1/2 pounds assorted heirloom tomatoes, sliced
  • 1 pint cherry tomatoes, sliced in half
  • crumbled feta cheese for serving (optional)


  1. Heat 3 tablespoons of the grapeseed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
  2. Whisk together the vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
  3. Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

12 thoughts on “Heirloom Tomato & Herb Salad

  1. ania says:

    It looks delicious

  2. Deborah says:

    This was great. it makes a really nice summer dinner with some crusty bread. Thank you!

    1. Andrea says:

      so happy you love it too!

  3. Rebecca says:

    I made this recipe last weekend with fresh cherry and pink tomatoes I piked up from the farmers market. It was delicious! Will be a go to tomato salad especially when in season.

  4. Lynne says:

    Soooo good! I used all grape tomatoes sliced in half and cilantro parsley.

  5. Iris says:

    Visually stunning and absolutely tasty! Frying the chickpeas & capers is a brilliant idea as they add crispy texture and a nutty layer of flavor. The honey mustard vinaigrette adds just the right touch of acidity and sweetness. I omitted dill since I didn’t have any on hand, and it still turned out fantastic.

    Served this salad with pan-seared salmon, roasted brussel sprouts, and bread as part of a summer patio meal with friends. I’m definitely adding it to my collection of go-to recipes. Thanks for this brilliant post!

  6. Patricia Peloquin says:

    Simply delicious!!. I ended up putting the chick peas in the toaster oven, to add more crunch to them, perfecto! Will be adding this to my recipe index. TY.

    1. Andrea says:

      so happy to hear!

  7. Patricia Peloquin says:

    Simply delicious!!. I ended up putting the chick peas in the toaster oven, to add more crunch to them, perfecto! Will be adding this to my recipe index. TY. Great for summer.

  8. Patricia Peloquin says:

    Simply delicious!!.

  9. Jowill says:

    Sounds great

  10. Elsbeth Kooyman says:

    It is me again! Don’t pay attention to my first email just a few minutes ago. I did manage to open up your recipe for your Heirloom tomato salad! Sorry to have bothered you. Will keep on enjoying this beautiful and delicious salad!
    regards, Elsbeth

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