Cherry Tomato Bean Salad
A great salad to accompany whatever you're grilling this summer. Easy to take on a picnic or an outing since it's served at room temperature. Feel free to add tuna, shrimp or chicken for a heartier version.
Ingredients
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup red onion, very thinly sliced
- 1 1/2 tsps minced garlic
Salad
- 2 pints cherry tomatoes, halved
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 15 oz can cannellini beans, rinsed and drained
- 1/2 cup chopped parsley
- 1/4 cup chopped basil
- 1/2 cup Parmigiana Reggiano, shaved
Instructions
To prepare dressing
- In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Stir in red onion slices and garlic. Set the dressing aside to marinate for at least 15 minutes.
To roast tomatoes
- Preheat oven to 450. Halve tomatoes and place on baking sheet. Drizzle with oil and sprinkle with salt and pepper.
- Place in the oven and roast for 10 minutes, or just until tomatoes begin to wrinkle. Remove from oven and cool.
To assemble salad
- Place tomatoes, beans, parsley and basil in a large bowl.
- Using a slotted spoon, remove onions from dressing and add to salad. Fold in parmigiana and toss well. Add additional dressing, a bit at a time, as needed.
- Serve at room temperature.
Notes
- Feel free to add olives, protein or other greens.
- If serving immediately, save dressing for another use. If refrigerating and serving later, additional dressing may need to be added prior to serving.
- Adapted from New York Times Cooking