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You are here: Home / Eat Portland / TOMATO-CUCUMBER SALAD WITH CHICKPEAS, PISTACHIOS AND A BASIL-FETA DRESSING

TOMATO-CUCUMBER SALAD WITH CHICKPEAS, PISTACHIOS AND A BASIL-FETA DRESSING

September 21, 2015

Tomato Salad with Cucumber, Chickpeas, Feta and PIstachios

It’s always so poignant when it’s time to say goodbye to dear friends.

Tomatoes, oh how I will miss you so.

I decided bright and early to go Saturday morning to the PSU Farmer’s Market. I had provisions I needed for the upcoming week, and I wanted to make sure I got some of the best looking of the end-of- season’s tomatoes.

The market was just beginning to fill up and the weather was a very reasonable 72 degrees, perfect for strolling.

So many lovely things to look at in the market.

Fresh Berries at PSU Farmers Market, Portland

The berries were jewel-like and jammy in flavor.

All the the flowers were gorgeous but I found the dahlias this week to be particularly comely.

Dahlias at PSU Farmers Market, Portland

Everywhere I looked there was another item clamoring for my attention, produce peacocks vying for the most eye-catching appearance.

Like these carrots.

Rainbow Carrtos at PSU Farmers Market in Portland

And these beets.

Isn’t the color amazing?

Rainbow Beets at PSU Farmers Market, Portland

At one particular booth a crowd started to form around one end, and I walked over to see what had everyone so enthralled. I watched as everyone snapped Iphone pics.

No wonder there was such interest — there was something there I’d never seen at this market.

Both fresh tumeric and very young ginger.

Fresh Turmeric and Ginger at PSU Farmers Market

I found so many things I absolutely had to bring home with me.

Chop Charcuterie at PSU Farmers Market, Portland

After trying each offering at Chop, I knew one of these salumi was definitely going to find a spot in my basket.

Abruzzo might be my new favorite salami in town.

Chop Salami at PSU Farmers Market, Portland

I visited this vendor too, and tried every offered sample.

Unbound Pickling at Portland Farmers Market, Portland

Spicy pickles? Pickled beets?

Yes and yes.

I ended up with a jar of the maraschino cherries.

Maraschino Cherries at Unbound Pickling, Portland Farmers Market

According to the guy there, the fruit bathes in tarragon and vanilla-enhanced cherry juice (and no crazy red dyes) and  they looked too plump and juicy to pass up.

I cannot wait to put one in my next Manhattan.

A bread purchase was a given, and Pearl Bakery was ready to do business.

Pearl Bakery at PSU Farmers Market, Portland

So many tantalizing options!

I ended up purchasing one of their outstanding sourdough baguettes.

Such a beautifully blistered crust and the tangiest crumb imaginable.

Sourdough Baguette from Pearl Bakery, Portland

And then there was one last stop before I hit up the stand with my favorite tomatoes.

Tastebud Farms.

I’ve talked about them before, but I can’t say enough  good things about them.

I think that they were the first to produce a really great Montreal style bagel here (readers, correct me if you know otherwise) and they make excellent sandwiches at the market.

Hmm, should I go for the one with the pesto and heirloom tomato and bacon?

Tastebud Bagel with Tomato and Bacon, PSU Farmers Market

As amazing at this looked, I had to go for an old favorite.

Look at this one slathered with rich cream cheese, tart raspberry jam, and crispy bacon with lots of fresh arugula.

Bagel with Bacon, Arugula and Jam at PSU Farmers Market, Tastebud

I sat on the steps of PSU and devoured the whole sandwich without saying a word to anyone.

It was me time.

Tastebud Bagel with Bacon, Jam and Arugula at PSU Farmers Market

Fully sated now, I checked out the last item on my list.

Tomatoes at PSU Farmers Market, Portland

 Tomatoes.

Gosh they were gorgeous.

The colors ranged from lemon yellow to canary, bright orange, reddish pink, scarlet, purpley red and a dark almost brownish purple.

The quiet bearded guy who sells them allows you to mix and match and buy as few or as many as you’d like.

I wanted them all, but ended up with just a pound.

Rainbow Tomatoes at PSU Farmers Market, Portland

Yesterday afternoon I decided I wanted to make a lunch that honored these little beauties.

Something that would use them to best advantage — a salad.

Heirloom Cherry Tomatoes for Salad

Clearly tomatoes were to be the star of this show, but I wanted a few supporting characters who would heft and crunch to the salad without stealing the spotlight.

Eureka.

Tomato – Cucumber Salad with Chickpeas, Arugula and Pistachios with a Basil – Feta Dressing.

Ingredients for Tomato Salad

I gathered the ingredients from the counter and the fridge.

I remembered that I also had some tomatoes and basil in my garden, so I nabbed those, too.

Basil and Tomatoes from Garden

The dressing ingredients were thrown in the blender: a few basil leaves, some feta, a tiny bit of minced garlic, red wine vinegar and olive oil.

Oh yes.

Tomato Salad with Cucumber, Chickpeas, Feta and PIstachios

Lunch for two was served.

It was everything I’d hoped for — sweet, tangy, crispy, crunchy, and super healthy tasting. The occasional pistachio nut sent it to the moon and back.

Summer on a plate.

Tomato Salad with Chickpeas, Cucumber and Feta

Are you too a tomato lover?

If so, get cracking on all those last salads, pastas, and BLT’s.

The tomato clock is ticking away– and there’s so little time left.

Heirloom Tomato Salad with Cucumbers, Chickpeas and Feta

TOMATO-CUCUMBER SALAD WITH CHICKPEAS, ARUGULA AND PISTACHIOS WITH A BASIL-FETA DRESSING
 
Print
Prep time
10 mins
Total time
10 mins
 
So good, so fresh tasting as a main course salad and I would imagine it would work equally well as an over-the-top delicious wrap or pita filling.
Author: Sarah Kline
Serves: 2
Ingredients
  • For Dressing:
  • 4 fresh basil leaves
  • tiny pinch freshly minced garlic (optional)
  • 3 Tbs. olive oil (or if you want it a little lighter, 2 Tbs. oil plus 1 Tbs. milk)
  • 1 Tbs. good red wine vinegar
  • 1 -2 Tbs. crumbled feta
  • 2 C. cut or sliced fresh tomatoes
  • ½ C. chopped English cucumber (about ½ large)
  • ¾ C. garbanzos (I used half a can)
  • 1 large handful fresh arugula or spinach
  • meat of 12 pistachios
  • salt and pepper
Instructions
  1. Place all dressing ingredients in a blender and give it a quick whirl. Don't worry if it's still chunky.
  2. Place all salad ingredients in bowl and toss with dressing.
  3. Season to taste with salt and pepper.
3.2.2925
 

Filed Under: Eat Portland, Favorite Portland Outings, Recipes, Salads, Side Dishes, Uncategorized, Vegetarian

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