Summer Bean, Feta and Tomato Salad Recipe

Summer Bean, Feta and Tomato Salad Recipe

from Chef Pam

1 (14-ounce) can  Chickpeas, drained and rinsed

1 (14-ounce) can  Cannellini Beans, drained and rinsed

1 (14-ounce) can Butter Beans, drained and rinsed

1/2 cup thinly sliced scallions

1/2 cup Feta cheese, crumbled

1/4 cup fresh oregano leaves, coarsely chopped

1/4 cup Italian flat leaf parsley, coarsely chopped

1 cup cherry tomatoes, halved

1/2 cup red wine vinaigrette

Essential Pantry Noirmoutier Fine Gray Salt, to taste

Essential Pantry Tellicherry Black Pepper, to taste

Red wine vinaigrette:

3 tablespoons Katz Trio Red Wine Vinegar

2 teaspoons finely minced shallot

1 teaspoon Fallot Dijon Mustard

1/3 cup Extra Virgin Olive Oil

Essential Pantry Noirmoutier Fine Gray Salt, to taste

Essential Pantry Tellicherry Black Pepper, to taste

To make the vinaigrette:

1. In a small bowl, macerate the minced shallot with the red wine vinegar for 5 minutes, then add the dijon mustard.  

2. Slowly whisk in the extra virgin olive oil until combined. 

3. Season to taste with sea salt and pepper.  

To make the salad:

1. In a large bowl, gently fold together all the salad ingredients with the vinaigrette.

2. Season lightly with sea salt and pepper to taste.