Warm White Bean Bread Salad is a delicious, unexpected way to celebrate the freshness of garden-ripe tomatoes. Spread over a bed of greens, combine with a cooked grain like brown rice farro, or top with chicken or salmon if desired. Or, divide into smaller portions and serve as a side dish. This delivers both the salad you're craving and a satisfying meal.
Yield: 4 servings
Hands-on time: 15 minutes or less
- 2 garlic cloves, minced
- 3 Tbsp olive oil
- Juice of ½ lemon
- 3 Tbsp white balsamic or white wine vinegar
- ½ tsp kosher salt
- 2 large tomatoes, chopped
- ¼ red onion, diced
- Fresh ground black pepper
- 2 cups zucchini, chopped
- 1 15-oz can garbanzo or white cannellini beans, drained
- 1 cup fresh basil leaves
- 2 cups croutons or broken pita chips
- 2 cups shredded pre-cooked chicken or smoked salmon (optional)
- Mix garlic, 2 tablespoons olive oil, lemon juice, vinegar, and salt in a large bowl. Add tomatoes and onion, then generously grind black pepper over mixture. Toss thoroughly and set aside.
- Heat a large pan over medium heat. Add remaining tablespoon of olive oil and zucchini. Saute until zucchini brightens in color and starts to brown, about 3 minutes. Turn off heat and stir in beans. Allow mixture to sit for a minute to warm beans.
- Add beans and zucchini to tomato mixture. Roughly chop basil leaves, add to the bowl, and toss everything to thoroughly combine.
- When ready to serve, spoon salad into a bowl with a little bit of liquid and mix ½ cup croutons into each serving. If desired, top each serving with shredded chicken or smoked salmon.
Recipe by Sarah Ward.