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Tuscan Cherry Tomato and White Bean Salad is a beautiful summer salad that's perfect alone or on the side with almost any grilled protein!



Total time

80 minutes




Sides, Lunch, Appetiser


  • 2 pints cherry tomatoes (halved)
  • ½ teaspoon sugar
  • ¼ teaspoon salt plus more as needed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • ¼ teaspoon crushed red pepper flakes
  • 1 15-ounce) cannellini beans ( (drained and rinsed))
  • 1 large sprig fresh basil (thinly sliced, plus more for garnish)
  • ½ cup shaved Parmesan cheese


  1. Combine tomatoes, sugar and salt in a bowl. Let stand for 30 minutes to 1 hour.
  2. Carefully remove the tomatoes with a slotted spoon into a different bowl, leaving as much liquid behind as possible. Strain the liquid to remove the seeds then transfer to a third small bowl.
  3. Add the vinegar, olive oil, garlic, crushed red pepper flakes and salt and black pepper to taste.
  4. Add the beans to the tomatoes, toss with dressing, add basil and Parmesan cheese and serve immediately.
  5. View the recipe instructions at From a Chef's Kitchen

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