Tomato and White Bean Salad
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Tomato and White Bean Salad
Category
Salads
Ingredients
- 1/4 cup Fustini's Gremolata olive oil
- 2 tablespoons Fustini's Vinoso vinegar
- 1/4 teaspoon whole grain mustard
- pinch crushed red chili flakes
- 1 shallot
- 1 garlic clove
- 1-pint cherry tomatoes (or slices of fresh tomatoes)
- 7.5-ounce can cannellini beans, rinse and drained
- 2 tablespoons parsley
- 1-ounce parmesan
Ingredients
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.
Recipe Note
Substitute SELECT Medium olive oil to highlight particularly sweet tomatoes! Adapted from the New York Times