Do you crave summer-time foods throughout the year? Maybe it’s just a “Southern thang”.
Don’t get me wrong. I love soup, especially on a really cold day. But, with all our warm weather year ’round, salads are part of a steady diet here in the South.
During summer, when tomatoes and cucumbers are fresh out of the garden, this recipe tastes better than ever.
With the onset of March, you may have noticed my sudden food direction towards summer. I can’t help it, y’all! ‘Cause it’s right around the corner.
I’m having a vision…the crunch of chickpeas…with tangy tomatoes…and soft fresh mozzarella puffs, and zesty cucumbers…slurp.
Oh, sorry! Where were we? Oh, yes, back to some chopping and dicing.
For now, I’ll just use the grocery store tomatoes you can purchase attached to the vine. Roma would be tasty, and I have those, but these were needing to be used first. They’re ripe and ready for chopping.
Do you like fresh…soft…delicious mozzarella? Can you tell I do? This salad has little mini-marshmallow-looking-chunks of mozzarella throughout the mixture.
Here’s the printable recipe to print or share.
- 2 cups chopped tomatoes
- 1-1/2 cup chopped cucumber (I leave the pealing on part of it for color)
- 1 lb. can chickpeas (same as garbanzo beans), drained, rinsed
- 1 cup cubed fresh Mozzarella
- ½ cup Italian dressing
- 1 tsp. dried basil, or 6 large fresh basil leaves, minced (or to taste)
- ½ tsp. salt
- ¼ tsp. fresh cracked pepper
- Combine all ingredients into a medium-sized bowl. Fold everything together, and serve it up!
Let’s not forget our blessing: Thank you, Father, for blessing us with delicious fresh food, wholesome for our bodies, making us stronger to serve you in all that we do. Amen.