Heritage tomato and butter bean salad with basil
Ripe tomatoes salted and left to give up their juice, then topped with butter beans in a garlicky balsamic dressing, olives, basil and pine nuts. It is the sort of salad you make in late summer, when tomatoes taste of something.
Made without gluten ingredients.
Method
- Cut the tomatoes into thick slices and wedges, lay them in a wide, shallow bowl and sprinkle with a good pinch of salt. Leave for 5 minutes, so they release their juices.
- Slice the red onion half very thinly. Halve the olives. Drain and rinse the butter beans. Crush the garlic.
- Toast the pine nuts in a dry pan for 2 minutes, until golden, then tip onto a plate.
- Whisk the olive oil, balsamic vinegar and garlic with a pinch of salt. Add the butter beans and onion and toss to coat.
- Spoon the beans and their dressing over the tomatoes and scatter with the olives.
- Tear the basil leaves over the top, add the pine nuts and finish with black pepper.
Tip Use the best tomatoes you can find, in season, and do not chill them, as the cold dulls the flavour. Mop up the juice with bread.
Per portion
| Energy | 413 kcal |
| Protein | 12 g |
| Carbohydrate | 28 g |
| of which sugars | 13 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 1.26 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes500 g
- butter beans1 tin
- red onion½
- basil1 bunch
- olives60 g
- garlic1 clove
- olive oil2 tbsp
- balsamic vinegar1 tbsp
- pine nuts20 g
