I love heirloom tomatoes, even though many consider them the “ugly” tomato with their deep cracks and bumps.  Heirlooms usually haven’t been hybridized to have longer shelf life, brighter color, or uniform appearance, and I think that’s what makes them perfectly imperfect and tasty too. You can find them in so many interesting colors that range from deep browns and purples to light yellows, pinks and everything in between. And you usually see them popping up in grocery stores towards the end of summer.

I started making this recipe for my husband a few years ago when I had purchased a bunch of heirlooms at the market. I had already made a white bean salad the day before and, without much thought, I thinly sliced the heirlooms and loaded them up with the bean salad. It was a hit. I will often add some quinoa and make this my dinner.

This recipe is light, a bit tangy, and fresh tasting with lots of fresh herbs to give it some pop.

I hope you enjoy it as much as we do.

heirloom tomato stacks with white bean salad

Patty Malcolm | Chickfoodtv

This recipe is light, a little bit tangy, and fresh with the addition of fresh herbs. 

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Prep Time 20 mins

Total Time 20 mins

Course dinner, Lunch

Servings 4 servings

Ingredients

  

1x2x3x

• 3 large heirloom tomatoes sliced thin
• 2 15- oz cans cannellini beans drained and rinsed
• 1 15- oz can quartered artichoke hearts drained and rinsed
• 1/4 cup olive oil
• 1/3 cup champagne vinegar
• 1 heaping teaspoon dijon mustard 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika 
• 1/2 cup fresh herbs I use parsley, dill and chives.
• salt & pepper to taste

Instructions

 

• DRAIN. Drain and rinse cannellini beans and artichoke hearts. Combine in a medium mixing bowl and set aside. 
• CHOP. Finely chop fresh herbs.
• DRESSING. Combine olive oil, champagne vinegar, dijon, paprika, garlic powder, salt & pepper, and fresh herbs into a jar or small mixing bowl and whisk together until combined. Taste, adjust seasonings, if needed.
• COMBINE. Pour dressing over the bean and artichoke mixture and stir until well combined. 
• SERVE. Serve the salad by placing 2-3 slices of tomato on a plate and spooning the bean salad on top of them. Garnish with extra fresh herbs, fresh ground pepper, and red pepper if desired. 
• ENJOY!

Notes

• For presentation, I like to put a few drops of a balsamic vinegar reduction on the serving plate and run a toothpick through the dots to create lines before placing the tomatoes down. This also adds another dimension of flavor. 

Tried this recipe?Let us know how it was!