Tomatoes, white beans & shallots
Recipe: (serves 4)
1 large shallot
1/4 cup red wine vinegar
Pinch sugar
2 large heirloom tomatoes
720g jar white beans, drained
1/2 bunch basil
For the dressing:
4 tbsp good quality extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
Sugar
This is the kind of dish to throw together when it’s too warm to properly cook, but you still want something that feels thoughtful. Juicy tomatoes, creamy white beans and a sharp tangle of quick-pickled shallots all soak up a punchy dressing made right in the bowl. It’s fast, fresh and endlessly adaptable - just good ingredients, simply treated. Serve it with crusty bread to soak up all the juices, next to grilled fish or just as it is with a glass of something cold. This salad also keeps in the fridge for a couple of days, just add the basil right before you intend to eat it.
To make the pickled shallots, add 1/4 cup red wine vinegar along with 1/2 cup water, a pinch of salt and sugar to a saucepan and bring to a simmer. Peel and slice the shallot into thin rounds the separate the layers in to rings. Add the rings to a small jar and pour over the hot pickling liquid. Leave to the side too cool. You can do this ahead of time, if you wish.
Whisk together the dressing ingredients at the bottom of your serving bowl or shake in a jar if prepping ahead.
Cut your tomatoes into large, irregular chunks and add to the bowl along with the drained white beans, basil leaves, the drained shallots and a good pinch of salt and a grind of black pepper. Toss to dress and serve.