heirloom tomato & avocado salad

heirloom tomato & avocado chickpea salad / loveandlemons.com

This is the part where I get sad about the inevitable end of summer. Granted, my back-to-school days are long gone, and it’ll be another four months before I’ll have to so much as think about a sweater. The part I’m not ready to let go of is the bright colorful food. My eyes are not ready to adjust to the shade of pumpkin (as much as I love it)… just yet.

heirloom tomato & avocado chickpea salad / loveandlemons.com heirloom tomato & avocado chickpea salad / loveandlemons.com

Lately, I’ve been consuming these gorgeous Whole Foods heirloom tomatoes by the basket-full. They work well in this particular salad because each type is a little bit different. Some are more tart, some are more sweet… To bring out each flavor, I marinated them in my condiment of the moment – sherry vinegar. You could use balsamic, but I found the sherry vinegar not only keeps the colors vibrant, but it’s less-assertive flavor highlights the subtle nuances of each tomato.

You could make this a simple appetizer salad by adding just the avocado and some basil. To make it a meal, I added chickpeas, orzo, arugula, and pine nuts.

heirloom tomato, & avocado salad

Yield: serves 2 as a main, 3-4 as a side

heirloom tomato, & avocado salad

Ingredients

  • about 3 medium heirloom tomatoes
  • olive oil
  • sherry vinegar
  • 1/2 cup uncooked whole wheat orzo
  • 1 clove of garlic
  • a bit handful of arugula
  • 1/2 cup chickpeas, cooked & drained
  • 1/2 large avocado, diced
  • juice of 1/2 a small lemon
  • handful of fresh basil
  • pine nuts
  • salt & pepper

Instructions

  1. Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, 1/2 a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.
  2. Cook the orzo in salted boiling water for 7-9 minutes or until al dente. While you're waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.
  3. Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.
  4. Dice your avocado and season it with a squeeze of lemon and a bit of salt.
  5. Place the orzo salad onto a serving plate (or just keep it in the same bowl).
  6. Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time.

Notes

gluten free: sub out orzo for quinoa (adjust cooking method accordingly).

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This post is in partnership with Whole Foods Market. Thank you for supporting the sponsors that support Love & Lemons.

45 comments

  1. Kathryn from londonbakes.com on said:

    What a perfect, perfect salad.

    • jeanine from loveandlemons.com on said:

      thanks Kathryn!

  2. Eileen from hampiesandwiches.blogspot.com on said:

    This! This is what I need to do with my increasingly large tomato harvest. :) Such a perfect & delicious lunch salad.

  3. I know exactly what I mean. Just this morning I was thinking how much I’m going to miss all of the fresh berries and vegetables once the growing season is over. This salad is such a beautiful way to highlight tomatoes!

  4. I’ve actually never tried heirloom tomatoes – gasp! I didn’t used to be a fan of tomatoes, but I’ve been loving lately. Funny how tastes change. Anyway, this recipe looks like a great way to try the heirlooms.

  5. I love the simplicity of this salad. Heirloom tomatoes remind me of strolling through a farmer’s market on a fall day and this recipe just transported me there.

  6. Yum, this looks so so amazing. I shared a similar salad a couple weeks ago but I love the addition of orzo to yours. Of course, your photos look delectable, too!

    • jeanine from loveandlemons.com on said:

      I know, the day I saw your instagram of it I was looking at nearly the exact same thing on my plate, prepping for this post. Funny how those things happen :)

  7. Heirlooms and avocados… two of my favorite ingredients! Would love this!

  8. Rachel Cooks from rachelcooks.com on said:

    Gorgeous! Love the addition of pine nuts.

  9. Tieghan from halfbakedharvest.com on said:

    I too am so sad to see the summer produce go. It truly is some of the best food!! I love this bright and beautiful salad. Heirlooms are amazing!

  10. This looks gorgeous, I adore orzo, it is the perfect pasta shape for pasta salad. I know you’re sad to see the summer produce go, but I’m the in the southern hemisphere, and I can’t wait for it!

  11. Athena from whiskersandlions.blogspot.com on said:

    I just stumbled on your blog and couldn’t leave without leaving a comment. What a beautiful blog you’ve created; all your recipes look mouthwatering! I’ll definitely add you to my daily feed of blogs x

    • Athena from whiskersandlions.blogspot.com on said:

      I would also love to know which camera you use? I couldn’t find a FAQ section so I hope you don’t get this question too often!

      • jeanine from loveandlemons.com on said:

        thanks Athena, & welcome! :). We use a Canon 5D.

  12. kayla from kaylakopke.com on said:

    When I saw this post at the end of the workday yesterday, I knew I had to make it for dinner. I went straight to the store, straight home, and made it. I LOVED IT! It was perfect. Unfortunately I had no one to share it with, but that just means MORE FOR ME! Your recipes just fit in so perfectly with my life, it is uncanny.

    • jeanine from loveandlemons.com on said:

      yay, that makes me so happy to hear :)

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  14. I’m in love with heirloom tomatoes. They are so meaty and delicious. This salad looks perfect for end of summer.

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  16. Kasey from turntablekitchen.com on said:

    I, too, dread the inevitable end of summer…fretting that I haven’t done enough summery things, eaten enough summery food…Tomatoes are a wonderful last call.

  17. Such a gorgeous dish! Beautiful colours :)
    P.S. Just discovered your blog … and I’m never leaving! x

  18. Any salad with fresh tomatos and avocado is a winner in my book ;) Great recipe dear!

  19. Amanda from easylittletiger.com on said:

    Yummmmmm. I’ve been eating heirloom tomato sandwiches for breakfast almost every day for the last two weeks. Best way to start a morning! This salad looks delicious.

  20. Claudia from buenprovechoblog.blogspot.com on said:

    I just went to Whole Foods today and noticed the heirloom tomatoes, but didn’t pick any up! What’s wrong with me?! Now I have excuse to go back :)

  21. I can picture coming back from a nice evening stroll for this fabulous dinner salad. Gorgeous and delicious. I tried to grow some heirloom tomatoes this year but they failed big time. Maybe next year?

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  23. My eyes really are ready to adjust to any and all shades of pumpkin! But, in the meantime, this pretty little salad makes a bit more summer a pretty good consolation.
    -Emily K.

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  25. Hi Jeanine,

    This looks delicious and a great way to use up late summer produce. I’m wondering – what are your thoughts on making it in advance? I started a new job and I’m looking for make-ahead lunch recipes. Thanks!

    • jeanine from loveandlemons.com on said:

      Hi Sophie – I would just hold off slicing the avocado until you’re ready to eat (or at least slice it in the morning before you leave).

  26. Shannon on said:

    My husband and I just had this for dinner—it was unbelievable! In fact, we’ve tried many of your recipes and have yet to find one we don’t absolutely love. Thank you both! This couple is enjoying some amazing food because of you. :)

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  30. I came back to this recipe today because we are making it for dinner tonight!! I’m very excited about it. Sadly our garden tomatoes are not ready for us yet, so I will be cheating and buying some at the grocery store. Side note – I love the glass bowl you’re using above to marinate the tomatoes. Do you mind sharing where you picked up that beauty?

    • jeanine from loveandlemons.com on said:

      I’m trying to remember – I think I got it at Target (about a year ago). It was a set of 2 (this smaller one fits inside a larger one). If I see them somewhere I’ll send you a link.

      • Thanks! I appreciate it. Also – this will be my first time cooking orzo, and I’m a little worried that I might overcook it or something. Am I overthinking this?

        • jeanine from loveandlemons.com on said:

          I taste a few at the 7 minute mark, if it’s still crunchy I wait a little longer but I definitely pull it out al dente. But don’t overthink it – I’ve never really messed it up, even if I wasn’t watching carefully.

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