Healthy is Delish by Beth: End of Summer Salad

Healthy is Delish by Beth: End of Summer Salad

End of Summer Salad

Towards the end of summertime, I have to squeeze in as many dishes using homegrown tomatoes as possible. I pair them with hearty chickpeas, sweet roasted beets, refreshing cucumbers and salty bits of fresh mozzarella cheese for a super easy and satisfying meal.  

Prep time: 15 minutes

Cook time: 1 hour

Yield 4 servings 

  • 3 roasted beets, diced
  • 1 13 ounce box or can of chickpeas
  • 2-3 Persian cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 5 basil leaves finely slivered
  • 1-2 cloves garlic
  • 2 tbsps balsamic vinegar 
  • 2 tbsps olive oil plus 1 tsp for roasting beets
  • 8 ounces fresh mozzarella, cut into bite sized pieces
  • 1/2 tsp salt, plus a sprinkle of Maldon flakes to finish
  • For serving - Crusty bread to soak up all of the delicious flavors on the bottom of the bowl. 


    1. Heat the oven to 400 degrees. Line a baking tray with a large piece of foil. Place washed and trimmed beets on the foil and toss with a 1 tsp of olive oil and a sprinkle of salt.  Close up the foil into a sealed packet and pop into the preheated oven for 1 hour.  Beets will be fork tender when done.  
    2. While beets are roasting, prep and toss the other ingredients with the exception of the mozzarella cheese and basil in a bowl.  This will allow the flavors of the garlic and balsamic vinegar to infuse the tomatoes, cucumbers and beans.
    3. Once the beets are cooked, allow them a few minutes to cool down before rubbing the skin off.  Dice and toss into the salad along with the mozzarella cheese, basil, and salt.
    4. Finish with a sprinkle of Maldon salt flakes and a bit more balsamic if desired.