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
LC Greater Than The Sum Of Its Parts Note
This recipe is ridiculously greater than the sum of its parts. The tapenade element in the vinaigrette is one we’ll remember and try again, perhaps with steamed green beans, boiled new potatoes, tuna canned in olive oil, and a deconstructed salad of feta, tomatoes, and red onion. That’s just for starters. Got an idea for how else to use it? Let us know in a comment below.
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 granulated 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, to taste
- 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.
- Main Course Cannellini Bean Salad with Roasted Tomatoes and Fish
- Make this side dish into a more substantial something by placing chunks of blackened salmon, roasted cod, sautéed mullet, grilled monkfish, or the like alongside or atop the bean salad.
Hungry for more? Chow down on these:
- Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
- Kale Salad with Cherries and Pecans from Steamy Kitchen
- Tomato and Green Bean Salad from Leite's Culinaria
- Pecorino and Bean Salad from Leite's Culinaria
Cannellini Bean Salad with Roasted Vine Tomatoes Recipe © 2000 Alastair Hendy. Photo © 2000 David Loftus. All rights reserved.
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