RECIPE
OF THE MONTH:
White
Bean & Tomato Salad: our pick from
the past
Serves
4
Whether
you’re
a dedicated grower of
this essential summer
fruit (yes, you know
it’s
a fruit), or you stock
up each week at your
favorite farmer’s
market, there are so
many varieties and ways
to prepare tomatoes that
you could eat them every
day of the summer and
never have the same dish
twice.
(printer friendly version - pdf)
2 c cooked cannellini (white beans), drained and rinsed
1 large carrot, cut into small dice
2 celery stalks, cut into small dice
1⁄2 c variety of green, red and yellow bell pepper, cut into small dice
1⁄4 c snipped fresh chives
1⁄4 c minced fresh parsley
1 Tbsp finely grated fresh lemon zest
1 clove garlic, minced
3 Tbsp white balsamic vinegar
3⁄4 c extra virgin olive oil,
plus extra for bread
8 slices rustic Italian bread,
3⁄4-inch-thick
3 c cherry or grape tomatoes, cut small to the size of the beans
2 tsp sugar
10 thin prosciutto slices, minced
1 Tbsp minced fresh thyme leaves
sea salt and freshly ground black pepper to taste
In a medium bowl, combine beans,
carrots, celery, peppers, chives,
parsley, lemon zest, garlic,
vinegar and 1⁄2 cup of
the olive oil. Season with
salt and pepper and stir to
thoroughly combine and coat
the vegetables. Cover and marinate
at room temperature for 2 hours,
or longer in the refrigerator.
Place
bread slices on a large baking
sheet. On both sides,
brush with olive oil and sprinkle
with salt. Toast the bread under
the broiler until lightly browned,
about 2 minutes per side. Allow
bread to cool to room temperature,
then cut into 1⁄2-inch
pieces.
30 minutes prior to serving,
remove beans from the refrigerator
and bring to room temperature
if needed. In a small bowl,
combine the tomatoes, remaining
1⁄4
cup of the olive oil, sugar,
and salt and pepper to taste.
Cover and let sit at room temperature
for 30 minutes. Combine tomatoes
(including juice), bean and vegetable
mixture, bread, prosciutto and
fresh thyme leaves. Toss well,
adjust seasoning, and serve.
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