A simple white bean and roasted cherry tomato salad with the fresh flavors of basil, capers, and a white balsamic vinaigrette. Great on its own for a quick lunch or toss it with pasta for a more substantial meal.
SO ready for something fresh and simple that isn’t pasta.
Mike thinks I’m crazy but after having pasta on Christmas Eve and Christmas Day, I need a breather. Even Remy has started refusing to eat it (which is unfortunate given that it is one of her three food groups that she’ll actually eat), so time for something new!!
An easy salad that gets more delicious and flavorful as it sits and takes a whopping twenty minutes to prepare? Hi, yes, sign me up.
This white bean and roasted tomato salad is filled with the bright and fresh flavors of basil, capers, and a light white balsamic vinaigrette. It has kind of a summery vibe to it, which is much appreciated now that we’re knee-deep in winter weather and already counting down the days until spring.
Even though I tend to think of eating tomatoes outside of summer as blasphemy, cherry tomatoes don’t fall under quite the same scrutiny as other tomatoes do. They somehow retain their sweet rich flavor even in the dead of winter, especially after a stint in the oven to get them all nice and crinkly and caramelized.
The other thing that’s really special about this salad is that the longer it is allowed to marinate in the vinaigrette, the more delicious flavor it starts to take on. This makes it great for make-ahead lunches or light dinners. On its own, this recipe really only makes enough for 2-3 full sized servings, so feel free to double it if you need it to serve more or toss it with your favorite grain (or, yes, pasta) to make it a more substantial meal.
- ¼ tsp Dijon mustard
- 1¼ tsp white balsamic vinegar, plus more to taste
- sea salt flakes and freshly ground black pepper
- 7 tbsp extra virgin olive oil
- ½ tsp red pepper flakes
- 2 garlic cloves, grated
- 1 (15 oz) cans cannellini beans, drained and rinsed
- 1 lb cherry tomatoes
- handful of basil
- 2½ tbsp capers, drained and rinsed
- Heat oven to 400F.
- While the oven is heating, whisk together the mustard, vinegar, and 5 tbsp of the olive oil. Stir in the red pepper flakes and the garlic. Season to taste with salt and black pepper. Toss half of this dressing with the beans in a serving dish and allow to marinate while you prepare the tomatoes.
- Toss the cherry tomatoes with the remaining 2 tbsp olive oil. Season to taste with salt and black pepper, then spread on a parchment-lined baking sheet and roast for 150-20 minutes. Allow to cool slightly.
- Tear the basil leaves into bite-sized pieces. Toss it into the white beans along with the tomatoes and capers. Season again to taste and serve warm or at room temperature.
I’ll take your pasta for you!