Group #3: Tomatoes, Zucchini, Basil
Hands-on time: 15 minutes or less
Yield: 4 Servings
This delivers both the salad you’re craving and a satisfying meal. 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.
- 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.
▢ 1 15 oz can garbanzo or cannellini beans
▢ 1 16 oz package of croutons or pita chips
▢ 1 small jar minced garlic or 1 head of garlic
▢ 1 red onion or ½ cup pre-chopped red onion
▢ Pre-cooked chicken or smoked salmon (optional)
▢ Olive oil
▢ White balsamic or white wine vinegar
▢ Kosher salt
▢ Black pepper