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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- 2 pints cherry tomatoes (halved)
- ½ teaspoon sugar
- ¼ teaspoon salt plus more as needed
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ 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
- ½ cup shaved Parmesan cheese
- Combine tomatoes, sugar and salt in a bowl. Let stand for 30 minutes to 1 hour.
- 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.
- Add the vinegar, olive oil, garlic, crushed red pepper flakes and salt and black pepper to taste.
- Add the beans to the tomatoes, toss with dressing, add basil and Parmesan cheese and serve immediately.
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.