From Julia at Rancho Gordo:

I’ve developed a real love for summer-ripe Early Girl tomatoes. To me, they are the perfect salad tomato: meaty, sweet, and juicy, but not so juicy that they create a soggy salad. I’ve also developed a (possibly unhealthy) obsession with French sheep’s milk feta cheese. Every week I buy a big chunk of it, resting in brine in a plastic container, and crumble it over just about anything. Sometimes I eat it plain. It has a rich creaminess that I haven’t found in other feta cheeses. Chopped cucumber would be a nice addition to this salad for extra crunch.

• 4 medium or 2 large, ripe tomatoes, roughly chopped, or 1 pint cherry or grape tomatoes, halved
• 3 tablespoons olive oil, plus more for drizzling
• Rancho Gordo Pineapple Vinegar or white wine vinegar, to taste
• Flaky salt and freshly ground pepper
• 2 cups cooked Rancho Gordo Garbanzo beans, drained
• 2 ounces French sheep's milk feta cheese, crumbled (about 1/2 cup)
• 1/4 of an onion, finely chopped
• 1/4 cup minced fresh cilantro, flat-leaf parsley, or mint

Serve 2 to 4

1. In a serving bowl, combine the tomatoes, olive oil, vinegar, and salt and pepper. Let sit for at least 20 minutes.
2. Add the Garbanzo beans, feta, onion, and cilantro to the tomatoes and mix gently. Season with additional salt and pepper, drizzle with additional olive oil, and serve.