That's Molly Bloom, one of my fur babies and sibling of Blazes Boylan of North Carolina. And, yes, this is a food blog. Molly's photo is standing in for this wonderful salad brought to you by my friend and guest blogger, Lee, mom to Blazes. Unfortunately, the salad was so delicious that Lee ate it all up before a photo could be taken. So while Molly is a beauty, so is this light summer salad brought to you from a friend who knows her way around the kitchen. Thanks, Lee; enjoy, friends!
1 red pepper, chopped
1 thick slice red onion, chopped
3 tbsp. minced fresh parsley
1/2 can small garbanzo beans (I like the Westbrae organic)
2 tbsp. EVOO
1 1/2 tbsp. fresh squeezed lemon juice
1 tbsp. minced fresh rosemary (( use scissors))
12 halved grape tomatos, or 6 quartered cherry tomatos
Mix the above gently, and let it sit for about 1/2 an hour.
1 tbsp. capers
1/2 tsp. (or to taste) freshly ground sea salt
1 tbsp drained capers
Serve on a bed of baby greens. Drizzle a little olive oil over the top and add 2 or 3 slivered fresh basil leaves.
You can make another version using cannelini instead of the chickpeas, red wine vinegar instead of the lemon juice, and good olives instead of the capers.