Saturday, June 30, 2018

Tomato and Cannellini Bean Salad, with Feta




It’s hot in Topeka!

We actually had a dew point of 81 degrees a couple of days ago. Plus, we’ve reached 100 actual degrees two days, with the rest in the upper 90s. Heat indexes of 105+!

It’s hot in Topeka!

Hot, hot, hot, hot!!!

(See video below)

Thank goodness this salad is cool, cool, cool!






The only good thing about this record-hot summer so far is my tomatoes are loving it! So are my basil and Italian parsley.

I saw a recipe on The Kitchn for a salad similar to this one, which I used for inspiration.

Be careful out there in the heat.

Stay cool!




Tomato and Cannellini Bean Salad, with Feta
Serves 2 to 4 people

1 (15-ounce) can of cannellini beans, drained
2 cups cherry tomatoes, cut in half
4 ounces of crumbled feta
1/2 cup finely diced red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste


In a large bowl, add the first 6 ingredients. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the rest of the ingredients and toss to coat. Enjoy!


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