Tomato, Vidalia Onion, & Chickpea Salad

When Georgia Vidalias are in season and the tomatoes are sun-warm off the vine, this is what you make.

Chunky tomatoes and chickpeas get tossed with sweet Vidalia onion and a handful of fresh basil, then dressed with nothing more than red wine vinegar and a spoonful of sharp Dijon mustard.

No oil, no fuss, and it comes together faster than you can set the table.

Serve it right away for a bright, crunchy bite, or let it sit in the fridge for a few hours so the flavors meld into something even better.

Kitchen Tips

• Use real Vidalia onions. Their natural sweetness is what makes this salad sing. A regular yellow onion will be too harsh here.
• Drain and rinse canned chickpeas well. That starchy liquid dulls the flavors. Clean chickpeas absorb the dressing better.
• Let it marinate if you can. A few hours in the fridge turns this from good to “please pass me more” territory.

Variations

• Add crumbled feta for a Mediterranean twist with some salty creaminess.
• Toss in diced cucumber for extra crunch and a cool contrast.
• Swap basil for cilantro and add a squeeze of lime for a Southwestern spin.