When it comes to summer, I am trying to stay out of the hot kitchen as much as possible. Because of this, salads are my go to. This Tuscan inspired artichoke and white bean salad is perfect for a hot summer day and has minimal prep! It has been on repeat in my house and is something we cannot get enough of.
Key Ingredients and Substituions:
- Grape Tomatoes – Any tomatoes will work in this recipe, but I recommend using smaller tomatoes for better flavor and texture. Cherry tomatoes are great here.
- Marinated Artichoke Hearts – I like to buy these in a jar, but you can also get canned or fresh ones. Fresh ones are obviously more work, however super delicious.
- Olives – I used green pitted olives that I sliced up for this recipe, but any olive will do.
- Butter Beans – Butter beans are by far the best white bean in my opinion. They are large and have a great bite which I love. Any white beans would do well here though such as northern white beans or even chickpeas.
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SERVINGS: 6
- PREP TIME: 25 Mins
- COOK TIME: 0 Mins
- TOTAL TIME: 25 Min
Ingredients:
Dressing:
- 1/4 cup white wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, grated
- 2 tsp Italian seasoning
- 3 tsp dijon mustard
- 2 tsp honey
- 1.5 cups extra virgin olive oil or avocado oil
- Salt and pepper, to taste
Salad:
- 1 lb grape tomatoes, halved
- 1 12 oz jar marinated artichoke hearts, drained
- 1/2 red onion, diced
- 1 can butter beans, drained and rinsed
- 1/4 cup parsley, minced
Preparation:
STEP 1.
First make the dressing. Blend the vinegar, lemon juice, garlic, Italian seasoning, mustard, and honey with an immersion blender or whisk to combine. Slowly, while blending / or whisking, add your olive oil to emulsify. It should be thick and creamy once fully incorporated. Season with salt and pepper to taste and set aside.
STEP 2.
Add all of the salad ingredients to a large bowl and dress with the dressing. You may not use all of the dressing, just use enough to coat everything evenly. Season with salt to taste and serve!
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