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Italian · Salad
Borlotti Bean and Tomato Salad
Fresh borlotti beans simmered until creamy, then tossed with ripe tomato wedges, crisp red onion and parsley in a simple oil and vinegar dressing. A satisfying room-temperature summer salad.
- YieldServes 4 to 6
- Hands-on35 min
- Total1 h 34 min
- Difficulty
Ingredients
- 1 kgfresh borlotti beans in the pod, shelled
- 45 mlextra virgin olive oil, divided
- 1red onion, thinly sliced
- 3tomatoes, medium beefsteak or bull's heart, at room temperature
- 1 tspwhite wine vinegar
- 3 tbspflat-leaf parsley, roughly chopped
- to tastefine sea salt
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