Ingredients Jump to Instructions ↓

  1. 6 large plum tomatoes -- halved and seeded

  2. 3 tablespoons extra-virgin olive oil kosher salt black pepper, freshly ground

  3. 2 teaspoons mashed anchovy fillets or -- paste or to taste

  4. 1 tablespoon roasted garlic

  5. 2 cups cooked white beans -- (3/4 cup dried) >

  6. 2 cups canned beans -- drained and -- rinsed

  7. 1 cup red onions -- chopped

  8. 2 tablespoons capers -- drained and minced

  9. 1 tablespoon fresh mint -- minced

  10. 3 cups young arugula leaves **garnish** mint sprigs

Instructions Jump to Ingredients ↑

  1. Preparation : Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomato over hot coals until lightly colored but still firm. Or grill them. Set aside. In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets, and the roasted garlic. Add the cooked white beans, red onions, capers, mint, and plenty of freshly ground black pepper. Toss to combine. Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes. Garnish with mint sprigs.


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