Tomato, peach and chickpea salad

Huile d'olive de Nîmes PDO
Intense flavour
Salade de tomate, pêche, pois chiches
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 3 tomatoes
  • 10 elongated cherry tomatoes
  • 2 peaches
  • 1 "Sucrine" salad
  • 200 g chickpeas
  • 1 c. à soupe balsamic vinegar
  • 2 c. à soupe Nîmes olive oil PDO
  • Fresh basil
  • Salt, pepper

Tip

For this tomato, peach and chickpea salad, we recommend using a full-flavoured olive oil from Nîmes for its herbaceous notes and aromas of hay, pineapple, yellow and red plums, raw artichoke and apples. You could also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Corsica – Oliu di Corsica or Provence. Fancy a summer salad? Try our recipe for a refreshing salad!

Instructions

  • Wash and deseed the tomatoes. Cut them into mirepoix (squares of about 1 cm).
  • Wash the cherry tomatoes and cut them into quarters.
  • Wash the peaches and chop them into mirepoix.
  • Wash the sucrine lettuce and slice it into thin strips.

  • Drain the chickpeas and place them in a salad bowl. Add the sucrine lettuce, tomatoes and peaches.

  • Prepare the dressing by mixing together the salt, pepper, vinegar and Nîmes olive oil PDO.
  • Pour the dressing over the vegetables and toss gently. Add a few basil leaves. Serve the tomato, peach and chickpea salad straight away.

Tip

For this tomato, peach and chickpea salad, we recommend using a full-flavoured olive oil from Nîmes for its herbaceous notes and aromas of hay, pineapple, yellow and red plums, raw artichoke and apples. You could also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Corsica – Oliu di Corsica or Provence. Fancy a summer salad? Try our recipe for a refreshing salad!
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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