Recipe

Warm White Bean Bread Salad

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

Ingredients

  • 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)

Instructions

  • 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.