Tomato Salad

As my mutant grape tomato plant continues to thrive, my quest for tomato recipes continues as well.  I found and made this one today, and am bringing it to my Mother in Law’s for dinner tonight.  I did taste it though, it’s good!

INGREDIENTS
•3 tablespoons vegetable oil
•1 tablespoon red wine vinegar
•1 teaspoon salt, divided (I used kosher salt)
•1/4 teaspoon pepper, divided
•1 (15 ounce) can garbanzo beans (a.k.a. chickpeas) rinsed and drained
•3 medium tomatoes, thinly sliced (I used halved grape tomatoes)
•1 medium onion, thinly sliced
•1 tablespoon minced fresh basil (I only had parsley and oregano so I used those)
•  

DIRECTIONS
1.In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.  

Enjoy!