This White Bean and Cherry Tomato Salad is a great summer salad. When I make this salad, I tend to omit the anchovy and Parmesan cheese, but I learned this recipe from a friend who swears by including these ingredients. I will leave it up to you!
I often make this as a filling midweek meal or you could serve it as a cold side dish. It tastes absolutely delicious – the beans have a really creamy texture.
To make this salad, I start by making a rosemary and garlic infused olive oil. Then I make a paste with the garlic, salt, pepper, lemon zest, and lemon juice. I mix this paste with the beans before finally mixing in the infused olive oil, tomatoes, and parsley. Yum – I think you’re going to really love this one!
To make this version of White Bean and Cherry Tomato Salad, you will need the following ingredients:
In a small saucepan, add garlic, a sprig of rosemary and the olive oil. Heat the oil over medium heat until the rosemary begins to sizzle.
Remove the pan from the heat and set to one side for 20 minutes and allow the oil to infuse with the rosemary and garlic.
After about 20 minutes, take the rosemary sprig from the oil and discard it. Remove the garlic from the oil and set to one side. Reserve the oil.
Place the garlic, anchovies (omit for vegetarian option), Parmesan cheese (or substitute for vegetarian Italian-style hard cheese), salt, pepper, lemon zest, and lemon juice in a food processor. Pulse until the mixture is a smooth paste.
Mix the garlic and lemon mixture with the beans in a large salad bowl until the beans are well coated. Allow the beans to rest in the paste for a few minutes.
Gently mix in the reserved olive oil, tomatoes, and parsley.
Serve as a main meal or side salad.
This White Bean and Cherry Tomato Salad tastes delicious and makes a filling meal which can be altered to suit vegetarians! Try it out soon and remember to tag your salad posts with #cookmerecipe
I love it!
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