Tomato Salad with Red Beans. Sweet Baby Jesus.
This recipe popped up in the New York Times last week. I shared it with pal, Frank, who is a vegetarian, because I knew he’d love it. After sending it to him I found myself thinking about it, and thinking about it and thinking about it. So I made it last night and let it marinate overnight for my lunch today. Is this not the beautiful salad you’ve ever seen? I dare you to find a prettier one. Go ahead, I’ll wait. Still waiting. Okay, get back to me.
Per the usual, I made it this recipes own. Here’s the skinny (literally…only 275 calories):
- 2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
- Fleur de sel or coarse sea salt
- 1 ½ cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
- ½ cup finely diced celery (I omitted)
- 1 small garlic clove, puréed in a mortar and pestle or put through a press (I added more like 4 cloves)
- 2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
- 2 tablespoons chopped fresh mint, plus additional for garnish
- 2 tablespoons sherry vinegar
- ¼ cup extra-virgin olive oil
- 3 to 4 cups baby arugula (I used a lovely spring mix as my salad base)
- 12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread (I didn’t use bread)
- I added fresh basil, cayenne, a whole leek and avocado
- I also added 3 roasted jalapenos…because duh.
It’s delicious and all of my co-workers are jealous! Give it a go and let me know what you think.