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White Bean and Cherry Tomato Salad
White Bean and Cherry Tomato Salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious white bean and cherry tomato salad with a zesty rosemary-infused dressing of olive oil, garlic, Parmesan, anchovies, and lemon.
Ingredients:
  • 1 (15-ounce) can white beans, such as great northern or cannellini, drained and rinsed
  • 1 pint cherry or plum tomatoes, halved
  • 1/3 cup coarsely chopped parsley
  • Dressing ingredients:
  • 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 black pepper
  • 1 teaspoon lemon zest
  • 1/4 cup of lemon juice
Instructions:
  • Create aromatic rosemary-infused oil: Combine garlic and a sprig of rosemary in olive oil in a small saucepan. Warm over medium heat until the rosemary starts to sizzle. Set aside for 20 minutes to infuse the flavors.
  • Prepare the dressing by removing the rosemary sprig from the oil and setting the oil aside. Combine the drained garlic, anchovies (for non-vegetarian option), Parmesan cheese, lemon juice, lemon zest, salt, and pepper in a small food processor or mini chopper. Blend until smooth.
  • Combine the garlic Parmesan lemon dressing with the beans in a medium bowl, ensuring the beans are thoroughly coated. Allow the beans to rest briefly to absorb the flavors.
  • Combine the olive oil, tomatoes, and parsley: Toss together the reserved olive oil, tomatoes, and parsley to create a vibrant salad. Serve promptly.

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