Cannellini Bean Salad with Roasted Vine Tomatoes

Tomatoes grow on bushes, not vines, yet we call tomatoes sold on the stem “vine tomatoes,” probably because they look vaguely like a bunch of grapes. Roasted on their stems, they keep that just-picked look on the plate.–Alastair Hendy

Cannellini Bean Salad with Roasted Vine Tomatoes Recipe

  • Quick Glance
  • 30 M
  • 55 M
  • Serves 6


  • 2 cans (14 ounces each) cannellini beans, rinsed and drained
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves
  • 2 tablespoons jarred olive tapenade
  • 1/2 teaspoon sugar
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and dressing
  • 6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes)
  • Sea salt and freshly cracked black pepper


  • 1. Preheat the oven to 425°F (220°C).
  • 2. Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.
  • 3. Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes. Let stand at room temperature.
  • 4. To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.


  • Make it into a more substantial course by adding flakes of blackened salmon, roasted cod, sautéed mullet, grilled monkfish, or the like.
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