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.
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...
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