This delicious (AND EASY) recipe is a variation on one from my friend Al. 

We first met eleven years ago whilst working at an ill-fated resort in Muskoka.  I was still in high school at the time, and it was a peculiar life stage where I thought the only permissible fragrance was patchouli, malls were only for the most despicable brand of Bourgeoisie, and Buffy the Vampire Slayer was the best show ever written, ever forever.  We’ve both changed and developed over time, but our friendship has held strong and we put in the effort to see each other several times a year, despite the 450 km distance between us.  Al is one of those women who is a steadfast and loyal friend, a ridiculously patient listener, and a creative industrious soul.  She is spirited, beautiful, wildly intelligent, funny as hell, independent, and she has the kind of perfect hair that would almost make you hate her if she wasn’t quite so awesome.  I swear, the girl looks better with a hangover and 4 hours of sleep than I do after 4 hours of primping and fussing….dim lighting included.  It’s depressing, but such are the hazards, you know, when you have fabulous friends.

One time when I had taken the trip up north to see her, she had made this salad, or at least a close proximity.  It was based on a recipe she found in Canadian Living, and I don’t feel bad for forgetting exactly what she put in and what ratios, for the following reasons:

• Her husband had been showing me a ‘sampling’ of his homemade wines earlier in the night.  And, well, you can’t just LEAVE A BOTTLE once the cork comes out, can you?!
• The salad is very forgiving and it’s almost impossible to screw it up.
• I distinctly remember Al telling me that she does variations too, depending on her mood and what happens to be in the fridge. 

That was about two years ago I think, and since then this has become one of the go-to recipes that I can always rely on.  I love bringing it to potlucks and buffets because it always gets eaten with great gusto.  Also:  it takes no time to make and leftovers are awesome for lunch the next day.  This simple salad is so much more than the sum of it’s parts.  You may think that you wouldn’t cross the road for this salad, but after you try it I swear you’ll be a convert.  Unless you hate tomatoes or chickpeas, of course, in which case you probably should have stopped reading a little while ago…..

Tomato, Bocconcini and Chickpea Salad

Preparation time:  10 minutes, max

Serves:  6 as a side dish

• 1 can chickpeas
• 1 tub (500 ml) pearl or mini bocconcini balls *
• 2 pints cherry tomatoes
• 1 handful of fresh basil**
• 1 lemon (juice only)
• 2-3 tbsp olive oil
• 1 small to medium clove garlic
• salt and pepper to taste

*  If you can’t find these listed as ‘pearl’, ‘baby’ or ‘mini’ and all you have are large bocconcini balls, well you just make do.  Chop them up to whatever size you like. 

**  Yes, fresh basil is essential to this recipe.  If you have driven 30 miles and visited 5 grocery stores and you still can’t find fresh basil, then I suppose that you would have no other alternative but to use dried basil.  However, if this is the case, please refer to your creation as “Fake and Faulty Tomato, Bocconcini and Chickpea Salad”.

I’m in love with a salad, all over again.

Music to cook to: She’s a Lady by Tom Jones……and also Night Swimming by REM in honour of our resort days….