I just felt like having a salad that was full of fresh vegetables and did not involve lettuce. The result was this delicious and vibrant Rustic Summer Salad from Italy. I served it with grilled chicken for an easy weeknight dinner.
Ingredients
Salad
- 1/2 medium red onion thinly sliced
- 1 1/2 cups white cannellini beans drained and rinsed
- 12 oz French green beans
- 1 lb cherry tomatoes
- 12 oz marinated artichoke hearts
- 8-10 slices Parmigiano-Reggiano cheese sliced with a vegetable peeler, and then crumbled
Dressing
- 1 clove grated garlic
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- kosher salt and black pepper to taste
Instructions
- Gather all ingredients before starting the recipe.
Make Dressing
- Combine 3 tbsp olive oil, 1 clove grated garlic, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard and kosher salt and black pepper to taste. Taste and adjust as needed. Transfer to a deep mixing bowl.
Vegetables
- Peel and slice 1/2 medium red onion into thin slices and add to a deep mixing bowl.
- Rinse and drain 1 1/2 cups white cannellini beans and add to onions.
- Trim 12 oz French green beans tip to tail, place in a microwave safe dish, rinse under cold water, cover with cling wrap and microwave on high for 1-2 minutes, until crisp tender.
- Drain green beans and run under cold water until the beans cool off.
- Add cooked green beans to sliced onions and dressing
- Wash 1 lb cherry tomatoes, cut in half, and add to bean mixture and gently mix until well combined.
- Drain 12 oz marinated artichoke hearts, cut into smaller chunks and add to bean mixture.
Plating
- Transfer salad to a serving platter or individual serving plates.
- Using a vegetable peeler, cut 8-10 slices Parmigiano-Reggiano cheese and sprinkle on top of the salad.
