Tomato Salad Viva Italia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g beans, white
- salt
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon balsamic vinegar
- pepper
- 1 clove garlic
- 6 tablespoon oil (extra virgin olive oil)
- 8 tomato (s) (San Marzano)
- 1 onion (s) (vegetable onion), white, cut into rings
Print Recipe
Pin Recipe Instructions
- Soak the beans in a liter of cold water the day before.
- The next day, pour off the water and bring the beans to the boil with 5 dl of fresh water. Cover and cook over low heat for approx. 45 minutes. Salt 15 minutes before the end of the cooking time.
- Strip the rosemary needles from the branches and chop finely. Pluck the thyme leaves. Mix the vinegar, salt and pepper together and squeeze the garlic directly. Add the herbs and oil, mix everything into a creamy vinaigrette.
- Cut the tomatoes into wedges and arrange on plates. Spread the onion rings over the tomatoes. Drain the beans in a sieve and mix with the vinaigrette. Arrange over the tomatoes.
- Tip: You can use mozzarella or feta cubes instead of beans. When it comes to feta cheese, you can choose between the Greek original with sheep cheese or feta made from cow`s milk.
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