Mediterranean White Bean Tomato Basil (Printable)
Creamy white beans with roasted tomatoes and fresh basil in lemon olive oil dressing
# List of ingredients:
→ Roasted Tomatoes
01 - 2 cups cherry or grape tomatoes, halved
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
05 - 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
06 - 1/3 cup red onion, finely diced
07 - 1/2 cup cucumber, diced
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/3 cup fresh basil leaves, torn or thinly sliced
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 clove garlic, minced
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Toss the halved tomatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 20 to 25 minutes until slightly caramelized and tender. Allow to cool for 10 minutes.
03 - In a large bowl, combine the drained white beans, red onion, cucumber, Kalamata olives, and fresh basil leaves.
04 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until thoroughly emulsified.
05 - Add the cooled roasted tomatoes to the salad bowl. Pour the dressing over all ingredients. Toss gently to coat evenly without mashing the beans.
06 - Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The roasted tomatoes become little bursts of sweet intensity that make regular tomatoes seem boring by comparison
- It gets even better after a few hours in the fridge, making it perfect for meal prep or make-ahead gatherings
02 -
- Don't skip the cooling step for the roasted tomatoes or your basil will wilt and lose its bright flavor
- The salad tastes best after sitting for at least 30 minutes, giving the beans time to soak up the dressing
03 -
- Pat the tomatoes dry before roasting to help them caramelize instead of steam
- Use a microplane to grate the garlic into the dressing for smoother, more evenly distributed flavor