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Prep
20 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
1 tin of borlotti beans, drained
-
1 tin of cannellini beans, drained
-
a mix of red and yellow seasonal tomatoes (as many as you want), roughly chopped/halved
-
a handful of nocellara olives
-
a handful of Halkadiki olives
-
1 red or yellow Romano pepper, sliced
-
a small bunch of flat leaf parsley, roughly chopped
-
1 small red chilli, finely sliced
For the vinaigrette
-
2 tbsps extra virgin olive oil
-
1 tbsp red wine vinegar
-
a squeeze of lime juice
-
half a tsp of Dijon mustard
-
half a tsp of sugar
-
1 clove of garlic, crushed and finely chopped
-
1 tsp smoky paprika
Seasonal Tomato and Bean Salad with a Smoky Paprika Vinaigrette
A salad of mixed tomatoes, olives and beans with a fiery vinaigrette!
A lovely summer salad made with the best of the seasonal tomatoes from the Isle of Wight, cannellini and borlotti beans, peppers, olives and herbs. Dressed in a lovely paprika vinaigrette, it's the perfect side dish to BBQ'd fish amd meats!
- Start with all the ingredients for the vinaigrette in a small bowl and whisk until fully incorporated. Taste and adjust to suit
- Then put all the ingredients for the salad in a large bowl (reserve half of the parsley) and toss together with a little sea salt, freshly milled black pepper and a little virgin olive oil
- Turn out onto a serving platter, scatter with the remaining parsley and drizzle with the vinaigrette
Seasonal Tomato and Bean Salad with a Smoky Paprika Vinaigrette
A salad of mixed tomatoes, olives and beans with a fiery vinaigrette!
A lovely summer salad made with the best of the seasonal tomatoes from the Isle of Wight, cannellini and borlotti beans, peppers, olives and herbs. Dressed in a lovely paprika vinaigrette, it's the perfect side dish to BBQ'd fish amd meats!
Prep
20 minutes
Total
20 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
1 tin of borlotti beans, drained
-
1 tin of cannellini beans, drained
-
a mix of red and yellow seasonal tomatoes (as many as you want), roughly chopped/halved
-
a handful of nocellara olives
-
a handful of Halkadiki olives
-
1 red or yellow Romano pepper, sliced
-
a small bunch of flat leaf parsley, roughly chopped
-
1 small red chilli, finely sliced
For the vinaigrette
-
2 tbsps extra virgin olive oil
-
1 tbsp red wine vinegar
-
a squeeze of lime juice
-
half a tsp of Dijon mustard
-
half a tsp of sugar
-
1 clove of garlic, crushed and finely chopped
-
1 tsp smoky paprika
- Start with all the ingredients for the vinaigrette in a small bowl and whisk until fully incorporated. Taste and adjust to suit
- Then put all the ingredients for the salad in a large bowl (reserve half of the parsley) and toss together with a little sea salt, freshly milled black pepper and a little virgin olive oil
- Turn out onto a serving platter, scatter with the remaining parsley and drizzle with the vinaigrette