Cannellini Bean Salad with Semi-Dried Tomatoes, Basil & Olive Oil
(Serves 6)
This is a simple, generous summer dish that works beautifully as a side (contorno), a light lunch, or spooned over crusty artisanal bread.
Because early summer tomatoes in Canada are often not at their peak, slowly roasting them concentrates their sweetness and makes the salad more flavorful and satysfing.
As always, the quality of the olive oil is what brings everything together ;)
Ingredients
For the semi-dried tomatoes
500 g cherry or grape tomatoes
3 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp dried oregano (optional)
For the salad
3 cups cooked cannellini beans (see note below)
1 cup fresh basil leaves, torn
1/2 tsp freshly ground black pepper (or to taste)
5–6 tbsp extra virgin olive oil, plus more to finish
1 tsp sea salt, or to taste
Optional finish
60–80 g shaved pecorino
red onion thinly sliced
Crusty artisanal bread, for serving
A note on the beans
If you have time, I recommend starting with dried cannellini beans. Soak them overnight, then cook gently until very soft in lightly salted water.
For extra flavour, you can simmer them with a small onion, a carrot, and a celery stalk. This creates a subtle broth that seasons the beans from within.
If you are short on time, good-quality canned beans work perfectly as well. I often prefer those sold in glass jars, as they tend to have a cleaner flavour and better texture.
Instructions
1. Semi-dry the tomatoes
Preheat oven to 150°C / 300°F.
Toss tomatoes with olive oil, salt, and oregano if using.
Spread on a baking tray and roast for 1½–2 hours, until softened, slightly wrinkled, and sweet.
Let cool slightly.
2. Assemble the salad
In a large bowl, combine beans, semi-dried tomatoes, basil, salt, and black pepper. Add shaved pecorino and/or onion if using.
Drizzle generously with extra virgin olive oil and gently mix.
Let the salad sit for 15–20 minutes so the beans absorb the flavours.
3. Serve
Serve at room temperature as a side dish, light lunch, or spooned over toasted bread.
Finish with extra olive oil and shaved pecorino if desired.