White Bean, Tomato and Onion Salad with an Herb Dressing

Happy 4th! Do you need a last-minute salad for today?

You need a last-minute salad for today.

I have a last-minute salad for today.

And hark this, zero cooking. We’ll zip up a simple and pungent herb dressing with a little bit of garlic and violently toss it over a can of creamy cannellini beans, halved cherry tomatoes and thinly sliced red onion. It’s absolutely perfect. Summer in a mouthful.

And you’ll definitely want to add a bit of freshly shaved parmesan and cracked black pepper to finish it all out. It’s a must.

The herb dressing obviously gives this huge earthy, summery feel to it, so don’t skimp. I used what I have in the garden – parsley, rosemary and basil. Unhinged. So good.

This is a true toss-together situation and you will not be able to obsess over it enough.

Bright, creamy, aromatic, herby, nutty. Checks all the boxes, babe.

Please make this happen today. Tonight. This morning.

White, Tomato and Onion Salad

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Ingredients

• 1 (15 oz) can cannellini beans, drained and rinsed
• About two cups cherry or grape tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/2 cup mixed herb leaves (rosemary, basil, parsley)
• 1 garlic clove
• 3-4 Tbs. Extra-virgin olive oil
• 1 tsp white wine vinegar
• Coarse salt
• Freshly ground pepper
• Parmesan cheese

Instructions

1. In a small food processor, combine the herbs, garlic, oil, vinegar and a pinch of salt. Blitz until smooth.
2. In a large serving bowl, combine the tomatoes, beans and onions. Pour the herby dressing over the salad and toss with two forks. Garnish with parmesan shavings and a crack of freshly ground pepper. More parsley perhaps? Yep.
3. Serves 4.

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