Tuscan Cherry Tomato and White Bean Salad

Tuscan Cherry Tomato and White Bean Salad is a beautiful summer salad that’s perfect alone or on the side with almost any grilled protein!

The inspiration behind this recipe:

When you’ve got a lot of things going on, don’t you need something nice and easy?

This Tuscan Cherry Tomato and White Bean Salad is just that!  Our tomatoes have been struggling a little this year, but thankfully, we’ve had plenty of cherry tomatoes.

It was time to do something with them so I came up with this super simple salad from things I already had on hand.

How to make Tuscan Cherry Tomato and White Bean Salad:

• Tomatoes in salads can become watery so it’s a good idea to drain them first.  Toss them with sugar and salt first and let them sit.
• All that tomatoey goodness sitting on the bottom of the bowl is too good to throw out and I hate to waste food.
• A lot of seeds will end up in that juice, so strain them and recycle that flavorful juice into part of the dressing.
• A little red wine vinegar, extra-virgin olive oil, garlic, salt, pepper and crushed red pepper flakes and this salad starts to rock!

• Add canned cannellini beans, fresh basil, Parmesan cheese and you have a great, easy summer salad!

Serve this alongside some simply grilled fish, chicken or even on grilled bread for a lovely appetizer!

For more lovely summer salads, be sure to check out my:

• Middle Eastern Vegetable Salad
• Quinoa Tabbouleh with Grilled Vegetables
• Greek Vegetable Salad with Marinated Feta Cheese
• Cucumber, Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese

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Yield: 4

Tuscan Cherry Tomato and White Bean Salad

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Tuscan Cherry Tomato and White Bean Salad is a beautiful summer salad that's perfect alone or on the side with almost any grilled protein!

Prep Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 2 pints cherry tomatoes (halved)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt plus more as needed
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 can (15-ounce) cannellini beans (drained and rinsed)
• 1 large sprig fresh basil, thinly sliced, plus more for garnish
• 1/2 cup shaved Parmesan cheese

Instructions

1. Combine tomatoes, sugar and salt in a bowl. Let stand for 30 minutes to 1 hour.
2. Carefully remove the tomatoes with a slotted spoon into a different bowl, leaving as much liquid behind as possible. Strain the liquid to remove the seeds then transfer to a third small bowl.
3. Add the vinegar, olive oil, garlic, crushed red pepper flakes and salt and black pepper to taste.
4. Add the beans to the tomatoes, toss with dressing, add basil and Parmesan cheese and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 584mgCarbohydrates: 22gFiber: 4gSugar: 10gProtein: 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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