Chickpea Salad With Grated Tomato Dressing

Preparation

1. Step 1

   Heat the oven to 425 degrees. 

2. Step 2

   Halve the tomato crosswise. With the large holes of a box grater, grate one tomato half over a measuring cup until you have ¼ cup pulp and juice. Cut the remaining heirloom tomato half into bite-size pieces. In a large bowl, whisk the grated tomato with ¼ cup olive oil, the vinegar, shallot, garlic, ½ teaspoon salt and a good bit of black pepper. 

3. Step 3

   To the bowl, add the chickpeas, heirloom tomato chunks, cherry tomatoes and cucumbers and toss to combine. Let mingle for 30 minutes, like they’re the early arrivals at a cocktail party.

4. Step 4

   On a sheet pan, toss the cubed bread with the remaining 1 tablespoon olive oil. Bake until golden brown, about 10 minutes, then allow to cool slightly.

5. Step 5

   When ready to serve, add the toasted bread and half of the basil to the bowl  and toss so that everything is slicked with dressing. Let sit for 5 to 10 minutes more, tossing occasionally. Taste and season with more salt and pepper if desired before serving, then finish with remaining basil.