For Labor Day weekend, I decided to make a few sides to go with the BBQ fare my husband was serving. He’s got quite a flare for the fire, while I am more of a safer technique throw together kind of gal. And no fire, please.
I found a chickpea tomato salad recipe on Allrecipes, which was quite easy to throw together. I bought the largest size can I could find at Costco, to serve 30 people (yikes!), and ended up with a 109 nin ounce can, for under $3. I had a package of minipearl tomatos from Trader Joe’s that are just wonderful for throwing into recipes, and also cooking up on the stove in sauce, or just for an extra vitamin boost to eggs. They are much sweeter than traditional grape tomatoes.
We all enjoyed the chickpea tomato salad the first time we tasted it, but the flavors developed more overnight and blended much better, we think.
For this food shot, I did some minor staging, including flipping over the tomatoes and placing them more evenly to catch the highlights on the shiny skin side. It also is a much neater look than the inside of the tomato. I also made sure that the parsley was evenly placed, and caught a glimpse of a red onion in the front of this shot.
The shot was taken in a sunroom corner, with light on the west and north sides. Natural lighting is really all that was used for this shot, with no additional light sources necessary. The blue table cloth added a nice contrast to the photo. I left some chickpea skins in for extra texture towards the rear of the shot, and took the photo at a 45 degree angle.
Next time, I would like to do a close up, with nothing but the salad showing, with a long focal length lens. But, I think the shot works nicely, and I uploaded it to the images on the allrecipes website, so my work is now done! 🙂