I’m mildly obsessed with summer right now.
And by mildly I mean I’m stalking that shit with the focus of a serial killer. Not to get all morbid, but those guys, and yes they’re usually white males, are pretty intellectual and quite fixated on the object of their desire.
Ignoring all their other tendencies, since I have no inclination to maim anyone, I feel the same way about summertime edibles. While I do love my winter fare, I would happily languish in a bathtub of extra virgin olive oil or a pool of fresh ripe tomatoes. In fact, give me the latter, and I’d rip them open with my teeth and let the juice run down my chin. I’d steal a kiss from the Hubby, if only to suck up the dab of ripe produce on the outer edge of his lip. I’d inappropriately suckle each fingertip, mine and his, getting those last little bits of flesh.
Suffice to say, I’m smitten with tomatoes right now, and also maybe not quite right in the head. Granted if you were eating this particular bowl of summertime goodness, you would understand. Hell, you’d probably join in my naughty tomato eating cult where Big Red is our leader and the cherry and grape tomatoes lead blissfully happy lives before plummeting into our bowls of basil, oil and vinegar.
Our job is simple. We get to savor the flavor, soak up the goodness, and spread the word, seeking out new recruits like any good zealot should, which is why I’m sharing and singing the praises of this sassy white bean and tomato basil salad.
With only a mere fistful of ingredients, this dish is beyond basic, yet bursting with the bold flavors of summer: sweet, succulent tomatoes, brazen basil, and gallant garlic. The white beans add a click of superiority (you know how those beans can be) and a boost of protein, which means you can spread this on a crusty baguette and call it dinner.
Now there’s only one question left to ask: “Who’s coming with me?”
- 15 ounces White Cannellini Beans, rinsed and drained
- 1 pint Cherry Tomatoes, halved and/or quartered
- 2 cloves Garlic, minced fine
- 1 Tbsp. Extra Virgin Olive Oil
- 1/2 tsp. White Wine Vinegar
- 3 Tbsp. Basil, cut into ribbons
- Salt and Pepper, to taste
- Add all ingredients from the white cannellini beans straight through the basil to a medium sized bowl. Stir to combine. Sprinkle with salt and pepper and let sit for 15 minutes in order to allow flavors to mingle. Taste and add more salt and pepper if necessary.
- *The cook time is letting the the dish sit for 15 minutes in order to allow flavors to mingle.
What’s one of your favorite summertime eats?