Roasted Tomato, Chickpea and Mozzarella Salad

Roasted onions and tomatoes pair so well with cucumber and herbs to make a fresh and flavorful salad.  Yes, this does require turning on the oven in this heat wave but only for a little bit and the results are worth it.


Once the tomatoes and onions have roasted and cooled, you toss them with chickpeas, chopped herbs, mozzarella, cucumbers and a vinaigrette. Everything will taste best if you have time to let it combine in the fridge for a few hours or overnight.  Perfect for a picnic or as a side dish to your dinner.

What to buy (serves 4-5):

  • 1 cup grape tomatoes, sliced in halves
  • 1 yellow onion, diced
  • olive oil
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 small cucumber, diced
  • 1/2 cup fresh mozzarella (I used the smaller ball shapes and cut them in halves)
  • salt and black pepper, to taste
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh parsley, chopped
  • red wine vinegar

What to do:

  • preheat oven to 400 degrees
  • spread tomatoes and onion on a baking sheet and drizzle with olive oil (about 1-2 tablespoons), sprinkle with salt and pepper
  • roast tomatoes and onions for 8-10 minutes or until onions are softening and tomatoes skins have begun to crinkle up
  • combine chickpeas, tomatoes, onions, cucumber, herbs and mozzarella and drizzle with 1-2 tablespoons olive oil and 1 tablespoon red wine vinegar, gentling stirring
  • season with salt and black pepper, to taste


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