Thursday, July 29, 2010

Heirloom Tomato Salad with Cannellini Beans and Basil Chiffonade

Creamy cannellini beans, spicy basil, and juicy heirloom tomatoes. Simple is good. Heirloom tomatoes don't need any help, just a little salt and pepper to enhance their unique flavors. Toss it together with some extra virgin olive oil and balsamic vinegar to add a little pop! The weather may be heading towards fall in this neck of the woods, but dishes like this remind me that summer is still here for a bit longer.

Heirloom Tomato Salad with Cannellini Beans and Basil Chiffonade

3-4 cups of sliced heirloom tomatoes
generous portions of kosher salt and freshly ground pepper, to taste
1 can of cannellini beans, rinsed and drained
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
8-10 large basil leaves, rolled and thinly sliced

-Combine beans, tomatoes, and basil in a large bowl and season with salt, pepper, oil, and vinegar. Gently toss with your hands and serve.

1 comment:

  1. We made a double batch of this last night for a BBQ. The only modifications we made were to add a bit of grated Parmesan cheese and feta cheese. It was a big hit, devoured very quickly. The cheese definitely adds a bit to it, nice flavor contrast. We were also lucky enough to have the blog host with some of her other creations at the party, all of which were a big hit...