Name: Marinated Tomato Salad with Olives and White Beans
Total time: 55 min
Ingredients: 1 1/2 pounds ripe tomatoes , cored and sliced into 1/2-inch wedges; 1/2 teaspoon salt; 1 (16-ounce) cans cannellini beans , drained and rinsed (see note); 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 garlic clove , minced; 2 teaspoons minced fresh rosemary; 1/2 teaspoon pepper; 1/4 cup kalamata olives , finely chopped; 1/4 cup pine nuts , toasted (see note)

Why This Recipe Works

To prevent the tomatoes in our Marinated Tomato Salad with Olives and White Beans from turning to mush, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface, and the towels helped wick away the liquid.

After the tomatoes had drained, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes in our marinated tomato salad, we added small amounts of potent ingredients like olives. White beans provided creamy counterpoints to the acidic tomatoes.

Before You Begin

Cannellini beans are white Italian kidney beans. If you can’t find them. Great Northern beans or navy beans can be substituted. Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden, about 5 minutes.

Instructions

Toss tomatoes and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.

Return drained tomatoes to large bowl and toss with beans, oil, vinegar, garlic, rosemary, pepper, and olives. Let marinate 15 minutes. Sprinkle pine nuts over salad. Serve.