Roasted Cherry Tomatoes and Cannellini Beans Salad

Roasted Cherry Tomatoes and Cannellini Beans Salad



serves 4 as a side dish, 2 as a main meal accompanied with bread

  1. 600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)

  2. 4 tablespoon of EVOO

  3. 2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)

  4. A generous handful of mixed fresh herbs (thyme, oregano, rosemary)

  5. Salt, to taste

  6. freshly ground white or black pepper, to taste

  7. 1 teaspoon of sugar

  8. 1  tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)


1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

2. Preheat your oven to 160 C (320 F).

3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.


4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.

5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.//


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