My garden is practically bursting with tomatoes right now! If they all turned ripe at the same time, I don't know what I would do with all of them! I take that back. My family loves tomatoes, which is precisely why I have so many of them in the garden!
In my house, tomatoes are a staple in the summer time. They make great snacks with a sprinkling of salt and pepper, super sandwich toppers, easy salad toppings, perfect pasta ingredients, and more. One of my husband's favorite ways to eat tomatoes, though, is in the type of salad I am going to share with you tonight. Many of these ingredients can be switched in and out with other ingredients, depending on what's in the kitchen. But if you prefer a straightforward recipe instead of experimentation, just make it exactly like this and it will be a huge success.
- 1 can of Cannellini beans, rinsed and drained
- 2 very red ripe medium tomatoes, diced
- 2 tbsp olive oil
- 1 tsp lemon juice (preferably fresh squeezed) or finely chopped lemon balm
- 2 tbsp white wine vinegar or cider vinegar
- 1 tsp minced garlic
- a few tbsp chopped fresh basil
- Salt and pepper to taste
Toss the beans and tomatoes in a medium sized bowl. Stir together the remaining ingredients in a small jar or bowl, then pour over tomatoes and beans. Mix gently and let sit for five minutes. Add salt and pepper to taste.
Serve this tomato salad with crackers or bread or use it to top a green salad. Add some grilled chicken or fish to make it a meal. The easiest substitution in this recipe is to put chopped cucumbers in place of the beans and use less salt. Want it spicier? Stir in a teaspoon of finely chopped jalapeno pepper instead of using black pepper. try a little chopped green onion instead of basil to change the flavor more. The possibilities are endless!
Come up with your own substitutions to make it your own. Happy garden fresh eating!