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Gallery Recipe Summary Servings: 14

Ingredients Ingredient Checklist 1 1/2 pounds dried French navy or great Northern beans 2 teaspoons salt 2 medium leeks, white and pale-green parts only 1 small fennel bulb 1/2 cup plus 2 tablespoons olive oil 1 small red onion, coarsely chopped 2 cucumbers, peeled, seeded, and diced 1 bunch fresh chives, finely chopped 1 bunch fresh oregano, finely chopped 1/2 bunch fresh flat-leaf parsley, leaves only 1/2 cup freshly squeezed lemon juice, (4 lemons) 1 teaspoon freshly ground black pepper 5 tomatoes, (1 3/4 pounds), each cut into 8 wedges

Cook’s Notes Heirloom tomatoes, such as Brandywine, German Striped, and Green Zebra, make a particularly colorful platter, but any combination of tomatoes may be used.

Gallery

Recipe Summary Servings: 14

Recipe Summary Servings: 14

Recipe Summary

Servings: 14

Servings: 14

14

Ingredients

Ingredients

  • 1 1/2 pounds dried French navy or great Northern beans 2 teaspoons salt 2 medium leeks, white and pale-green parts only 1 small fennel bulb 1/2 cup plus 2 tablespoons olive oil 1 small red onion, coarsely chopped 2 cucumbers, peeled, seeded, and diced 1 bunch fresh chives, finely chopped 1 bunch fresh oregano, finely chopped 1/2 bunch fresh flat-leaf parsley, leaves only 1/2 cup freshly squeezed lemon juice, (4 lemons) 1 teaspoon freshly ground black pepper 5 tomatoes, (1 3/4 pounds), each cut into 8 wedges

Directions

Place beans and 2 1/2 quarts water in a medium stockpot; set over high heat. Bring to a boil, then reduce to a simmer. When beans are almost done, add 1 teaspoon salt. Continue cooking until beans are tender, about 1 hour. Drain beans in a colander. Transfer to a large bowl, and set aside.

Cut leeks in half lengthwise, and place under running water to remove dirt between the layers. Pat dry, and cut leeks crosswise into 1/8-inch-thick slices. Cut fennel bulb in half lengthwise, and remove core. Cut into 1-inch wedges, and cut crosswise into 1/8-inch-thick slices, including stalks.

Heat a medium saute pan over medium-high heat, and add 2 tablespoons olive oil. Add leeks and fennel, and cook until tender, 4 to 5 minutes. Remove from heat, and add to the reserved beans. Add red onion, cucumbers, chives, oregano, and parsley; toss to combine. Add remaining 1/2 cup olive oil and the lemon juice, remaining teaspoon salt, and pepper; toss to combine.

Arrange tomato wedges around the border of a large platter. Spoon the bean mixture into the center of the platter; serve.

Cook’s Notes Heirloom tomatoes, such as Brandywine, German Striped, and Green Zebra, make a particularly colorful platter, but any combination of tomatoes may be used.

Cook’s Notes

Heirloom tomatoes, such as Brandywine, German Striped, and Green Zebra, make a particularly colorful platter, but any combination of tomatoes may be used.

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 Add Rating & Review

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All Reviews for White Bean and Tomato Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Bean and Tomato Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest