Heirloom Tomato Salad with Tzatziki and Chickpea Fritters • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Using your hands, shape the mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties.
• In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper.
• In a medium bowl, whisk together vinegar with 2 tablespoons olive oil. Add shallot, tomatoes, and basil, and toss gently to combine. Season with salt and pepper.
• In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Fry chickpea patties until golden, 3 minutes per side. Transfer to a paper towel-lined plate.
• Serve chickpea fritters with tzatziki sauce and tomato salad.