Tomato and White Bean Salad
Tomato and White Bean Salad
Salads
Bright, simple, and packed with fresh flavor—this tomato and white bean salad is a summertime staple. A splash of Citrus Oregano White Balsamic and a drizzle of Gremolata or SELECT Extra Virgin Olive Oil brings everything together with vibrant, herbaceous depth.
Ingredients
- 1/4 cup Fustini's Gremolata olive oil
2 tablespoons Fustini's Citrus Oregano Balsamic Vinegar
- 1/4 teaspoon whole grain mustard
- pinch crushed red chili flakes
1 shallot (or sub ½ small red onion)
- 1 garlic clove
- 1-pint cherry tomatoes (or slices of fresh tomatoes)
7.5-ounce can cannellini beans, rinsed and drained
- 2 tablespoons parsley
Parmesan block for shaving
Directions
In a small bowl whisk together the oil, vinegar, mustard and crushed red chili flakes. Taste and adjust seasoning with salt and pepper.
Thinly slice the shallot and mince the garlic. Place both in the vinaigrette to marinate for 15-20 minutes at room temperature.
Halve tomatoes (or cut into bite-size pieces). Place beans and tomatoes on a large platter. Pour the vinaigrette over the beans.
Garnish with parsley. Use a vegetable peeler to shave the parmesan before serving.
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