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Tomato Salad
For Dinner ( Salads, Appetizers )
Published on 13/01/12
10 minutes to prepare and 5 minutes to cook
Serves 2
Description
A partially borrowed recipe from none other than Mr. Jamie Oliver himself, with a couple of tweaks here and there. One of the nicest salads I have ever tried, the different flavours and textures will have a party going on inside your mouth. Absolutely fantastic accompanying a big, fat steak!
Ingredients
4 fresh tomatoes (cut into wedges or diced)Good size handful of fresh basil leaves
1 tbsp Red Wine Vinegar
2 tbsp Extra Virgin Olive Oil
200g Cannellini Beans (drained and rinsed)
100g Dodoni Fetta cheese
100g Kalamata Olives (destoned and cut in half)
50g Pine Nuts
Instructions
1. Cut up your tomatoes and place into a bowl. Leave basil leaves whole and put into bowl also.2. Drizzle your red wine vinegar and olive oil into the bowl, and give tomatoes and basil leaves a thorough coating. Don't be afraid to get your hands in there and give a really good mix. You wanted the tomatoes and basil fully coated.
3. Drain and rinse your cannellini beans. Cut up fetta cheese into small squares. Destone and halve your kalamata olives. Add all these ingredients into the salad bowl, and once again, get your hands in there and mix through well. Pop your bowl in the fridge while you........
4. Grab a pan and whack it on a medium heat. Add the pine nuts and toast until golden brown. This won't take long, but just remember to keep an eye on them. Last time I left mine to check something on the nightly news sports report, and although only gone 3 minutes, they burnt....bad :( keep tossing them and you'll be right. When done, allow to cool slightly and add to salad.
5. Serve by itself (it would make an absolutely delightful lunch), or as an accompaniment to your main meal. Goes brilliantly with a juicy steak and a glass of red.
Notes
*If you want to add a little more to the salad, some bacon or prosciutto would go nicely as well.
*Don't skimp on the quality of the olive oil, and be sure to use dodoni fetta. The texture is just insanely good, and the taste....yummo!