Hi y’all, today I am sharing a recipe for a simple salad spotlighting this summer’s glorious tomatoes over at Fruitive, Live Your Health blog. I wait all year for these beauties to show up at the market, and this year did not disappoint. While they don’t need much more than a drizzle of olive oil and some cracked black pepper, my love of all things sunkissed sort of took over here. Fresh, juicy tomatoes, olives, sundried tomatoes, capers and lots of basil, with some hearty white beans to make it meal worthy. It’s a great recipe for a summer picnic under the sun!
Get the recipe for this tomato white bean salad over on Fruitive, and check out some of the other awesome plant based recipes while you’re there! Cheers!
TOMATO WHITE BEAN SALAD PROVENÇAL
I tend to be drawn to more Mediterranean flavors in the kitchen, zesty citrus, sun-kissed fruit and vegetables, lots of fresh herbs and olive oil. So here is a salad that you could find us eating outside on any given summer’s night.
It is the easiest salad to put together, but looks elegant and vibrant when placed on the table. This recipe makes a great side dish or a picnic salad. If you are really short on time you could always use a store-bought tapenade and combine it with a bit of olive oil for super quick and easy dressing. Enjoy!
Vegan and gluten free. Feeds a small crowd.
1/4 cup sundried tomatoes, preferably in oil
1/3 cup black olives, pitted (used a kind/brand that you know and love)
Small handful capers
2 small sprigs fresh thyme, leaves removed
1 tablespoon olive oil
1/2 tablespoon aged balsamic vinegar
Sea salt, to taste
1 1/2 cup cooked white beans (cannellini, linga, butter, etc.)
2 cups mixed tomatoes, (halved cherry tomatoes or larger ones diced)
Fresh cracked black pepper
Large handful fresh basil
Place the sundried tomatoes, olives, capers, thyme leaves, olive oil and vinegar in a small blender and pulse to combine. Toss a large spoonful of the olive mix into a bowl and mix in the white beans, taste, season and add more olive mix if you want, but you may have some leftover.
Cut the tomatoes into bite size pieces and add to the white bean mix. Adding a little olive oil if it seems dry. Spread the salad onto a platter and top everything with lots of fresh basil, a little lemon zest and a little drizzle of olive oil. Serve with extra tapenade on the side.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!