top of page
  • Writer's pictureBAFM

From Market to Plate: Tomato and White Bean Salad

It's the most wonderful time of the year: Tomato Season.

There are so many wonderful ways to enjoy fresh garden tomatoes, and Tomato and White Bean Salad is so good that we have it on repeat this summer. Marinating the thinly sliced, sweet red onions in the simple vinaigrette makes all the difference. We adore their tanginess combined with bright, juicy tomatoes, and earthy white beans.

This is a perfectly easy accompaniment to just about anything on the grill. Have you sampled Bijou Hills Grassfed Beef or the Red Wattle Pork or Cornish Cross Chickens from K Mill Iron Ranch?

Check out the fresh from the garden cherry tomatoes, red onions, and herbs from several of our Burke Area Farmers Market produce vendors this Thursday!

Tomato and White Bean Salad

1/4 cup olive oil

3 tablespoons red wine vinegar

3/4 teaspoon kosher salt

1/2 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/2 of a small red onion, very thinly sliced 1 large clove garlic, minced

2 pints cherry tomatoes, halved

1(15-ounce) can cannellini beans, rinsed and drained

1/3 cup fresh parsley, chopped

In a pint-sized mason jar, combine olive oil, vinegar, salt, mustard and pepper. Cover and shake well. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.

In a large bowl, combine tomatoes, white beans and parsley. Pour the dressing over the salad. Toss well. Serve at room temperature. (Serves 4)

14 views0 comments

Recent Posts

See All


bottom of page