This simple summer salad comes together in no time and travels well, making it a great choice for weekend meal prep and/or for a picnic, or potluck. Be sure to take the time to marinate the red onions and garlic, as it diffuses their sharp flavor.
Serves 4
Recipe adapted from cooking.nytimes.com
Ingredients
- ¼ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- ¾ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- ½ teaspoon black pepper
- ¾ cup very thinly sliced red onion (about ½ small onion)
- 1 ½ teaspoons minced garlic (about 1 large clove), or 1 rehydrated Maranatha Farm Garlic Coin
- 2 pints cherry tomatoes, halved
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/3 cup chopped fresh parsley
- ½ cup shaved Parmigiano Reggiano (about 2 ounces)
Method
- In a small bowl, whisk together the olive oil, vinegar, salt, mustard and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.