This salad combines the sweetness of summer cherry tomatoes with mild taste of white beans and flavors of basil and rosemary. There are few more ingredients you can use for this salad, such as chopped fresh parsley and garlic. But do not overload it with too many ingredients.
Preparation time: 20-50 minutes
300g (just over 10ounce) of white beans, boiled, drained and rinsed (use canned if you prefer)
300g cherry tomatoes, halved
One small red onion, sliced into thin rings
½ cup basil leaves
1/4 cup extra virgin olive oil
1-2 sprigs of fresh rosemary
1/4 of lemon, juice only
If you are going to cook your own beans, it’s best to soak them overnight or at least for few hours. Cook until beans are tender but do not add salt. Once ready, drain them and set aside to cool.
For the dressing, put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig and garlic clove from the oil and discard.
In a medium bowl combine the beans with basil leaves, onions and tomatoes, and season with salt. Let sit for a few minutes for the beans to absorb the salt and flavors of other ingredients. Gently mix in the infused olive oil and serve.