Tomato and White Bean Salad
Tomato and White Bean Salad
Submitted by Denise Walburg
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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