Tomato and Herby Bean Salad

This vibrant, Mediterranean-inspired salad is a celebration of fresh, simple ingredients. Juicy tomatoes, creamy white beans, briny capers, and a punchy herb-and-garlic dressing come together in minutes for a dish that's perfect as a light lunch, a side for grilled meats, or a colorful addition to any summer spread. Topped with a perfectly boiled egg and served with crusty bread, it's satisfying, nutritious, and bursting with flavor.

Overview

• Prep Time: 15 minutes

• Total Time: 15 minutes (plus 5–10 minutes resting)

• Servings: 4–6

• Difficulty: Beginner

Ingredients

For the Salad

• 4 large ripe tomatoes, chopped into bite-sized chunks

• 12 cherry tomatoes, halved

• 1 jar (about 14 oz / 400 g) white beans (cannellini or butter beans), drained and rinsed

• 1 large red onion, thinly sliced

• 1 shallot, finely chopped

• 1 red chili, finely sliced (adjust to taste)

• 1 small clove garlic, minced

• 1 small bunch fresh basil, roughly torn

• 1 small bunch fresh parsley, chopped

• 2 tablespoons capers, drained

• 1 hard-boiled egg, cut into halves or quarters

For the Dressing

• 3 tablespoons olive oil (plus extra for serving)

• 1 tablespoon red wine vinegar (or sherry vinegar)

• 1 teaspoon Dijon mustard

• Juice of 1 lemon

• Salt and black pepper, to taste

To Serve

• Crusty bread

Instructions

1. Prepare the ingredients

Chop the large tomatoes into bite-sized chunks and halve the cherry tomatoes. Thinly slice the red onion and finely chop the shallot. Finely slice the chili and mince the garlic. Roughly tear the basil leaves and chop the parsley.

2. Make the dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and lemon juice. Season with salt and black pepper to taste. Set aside.

3. Assemble the salad

In a large mixing bowl, combine the chopped tomatoes, cherry tomatoes, white beans, red onion, shallot, chili, garlic, capers, basil, and parsley. Pour the dressing over the salad and toss gently to combine, being careful not to crush the beans or tomatoes.

4. Let the flavors develop

Allow the salad to sit for 5 to 10 minutes at room temperature. This resting time lets the flavors meld and the tomatoes release their juices into the dressing.

5. Finish and serve

Top the salad with the halved or quartered hard-boiled egg. Drizzle a little extra olive oil over the top just before serving. Serve with crusty bread for soaking up every last drop of the delicious dressing.

Variations & Tips

• Add greens: Toss in a handful of arugula or baby spinach for extra freshness and color.

• Make it heartier: Add flaked tuna, grilled chicken, or crumbled feta cheese for a more substantial meal.

• Swap the beans: Chickpeas or kidney beans work beautifully in place of white beans.

• Adjust the heat: Remove the seeds from the chili for a milder kick, or omit it entirely if you prefer.

• Vinegar options: Sherry vinegar adds a lovely depth, but red wine vinegar or even a good balsamic are excellent substitutes.

• Make ahead: The salad (without the egg) can be prepared a few hours in advance. Add the egg just before serving.

Storage

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the tomatoes may soften slightly.

• Note: This salad is best enjoyed fresh or within a day of making, as the tomatoes can become watery over time. 
  Enjoy this fresh, herby, and utterly delicious salad—summer in a bowl!