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 Alastair Meet David, David Meet Alastair Note
No, that’s not author Alastair Hendy demonstrating how to make this salad in the video clip below. It’s LC’s own David Leite, chatting away effortlessly as he tosses this together. We’d love to make Alastair’s acquaintance, as we’ve long followed his writings, recipes, and photography, though we hear he’s quite busy with work in the UK. Until next time, then, Alastair. David, take it away….
Cannellini Bean Salad with Roasted Vine Tomatoes Recipe
Hands-On Time: 30 minutes | Total Time: 55 minutes | 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.
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.