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Juicy Tomato + Butter Bean Salad with Fennel, Kalamata Olives + Dill
We brought our beans to Farmer J’s menu - and this fresh, Mediterranean-inspired salad quickly became a firm favourite. So we're bringing it to you, to recreate at home!
This is a salad where you're only as good as you're ingredients so get your hands Creamy Queen Butter Beans + the ripest, juciest tomatoes you can find. It's an easy dish that’s FULL of flavour, that's also entirely plant-based. Perfect as a light meal or vibrant summer centerpiece.
Ingredients
For the salad
1 jar of Queen Butter Beans - drained, bean stock reserved
300g heritage tomatoes, halved or quartered, depending on size
1 fennel bulb, finely sliced, fronds reserved
4 spring onions, finely sliced
50g Kalamata olives, pitted
A small bunch (roughly 10g) of fresh dill, roughly picked
A small bunch (roughly 10g) of fresh basil, leaves picked
For the lemon oregano dressing
3 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp Dijon mustard
1 small garlic clove, finely grated
½ tsp dried oregano
Serving Suggestion
This works great alongside grilled fish or halloumi, or eaten as a meal in its own right with good bread to mop up the dressing.
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Directions
Start by making the dressing. In a large mixing bowl - big enough to fit the whole salad in - whisk together the olive oil, lemon juice, Dijon mustard, grated garlic and dried oregano. Add a splash of the reserved bean stock and whisk again until smooth and emulsified. Taste before adding salt - the beans are already well seasoned.
Add the tomatoes, butter beans, fennel, spring onions, olives, dill and basil to the bowl and toss well so that everything is evenly coated in the dressing.
Tumble the salad onto a large serving platter, or individual serving plates. Serve straight away.
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Comments
This has been my absolute go to recipe for the summer. I can’t get enough of it!