If you’ve ever grown cherry or plum tomatoes in your garden, you know how wonderfully prolific they can be in summer months. We found this salad recipe years ago in Fine Cooking magazine (probably my favorite cooking magazine of all time).
The salad beautifully combines the sweetness of summer cherry tomatoes with white beans and parsley.
The secret sauce is the dressing, which includes garlic and rosemary infused olive oil, and a paste made of garlic, lemon, Parmesan and anchovies.
If you want a vegetarian option, omit the anchovies, if not, by all means include them. Or, if you don’t have access to anchovies, add a dash or two of Worcestershire sauce.
The salad beautifully combines the sweetness of summer cherry tomatoes with white beans and parsley.
The secret sauce is the dressing, which includes garlic and rosemary infused olive oil, and a paste made of garlic, lemon, Parmesan and anchovies.
If you want a vegetarian option, omit the anchovies, if not, by all means include them. Or, if you don’t have access to anchovies, add a dash or two of Worcestershire sauce.
White Bean and Cherry Tomato Salad Recipe
Ingredients
- 1 15-ounce cans of white beans, such as Great Northern or cannellini beans, drained and rinsed
- 1 pint cherry or plum tomatoes, halved
- 1/3 cup coarsely chopped parsley
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, peeled and smashed
- 1 3-inch sprig of fresh rosemary
- 3 anchovy fillets, coarsely chopped (omit for vegetarian option)
- 1/4 cup freshly grated Parmesan cheese
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon lemon zest
- 1/4 cup of lemon juice
Read More: White Bean and Cherry Tomato Salad
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